This salsa was great on my vegan tacos, but was also great with tortilla chips!
1 tsp. olive oil
1 1/2 lb. tomatillos, husks removed
1 poblano pepper, stem cut off
1/2 small white onion
2 cloves garlic
1/2 cup cilantro
1 Tbsp. lime juice
Salt, to taste
Heat oil over high heat in a large skillet. Add tomatillos, poblano, and onion.
Saute on high, flipping after about 2 minutes. (They should be nice and charred).
Transfer to a blender or food processor. Add garlic, cilantro, and lime juice. Blend until combined. (You may have to transfer tomatillos in batches, I did!)
Salt to taste.
Chill in refrigerator.
Recipe adapted from Chef Savvy