Ingredients :

-       1 ½ lbs tomatillos

-       2 poblano pepper

-       2 serrano pepper

-       2 minced garlic cloves

-       ½ tsp cumin powder

-       ½ tsp salt

-       ½ cup chicken or vegetable broth

-       ½ cup diced white onion

Method:

-       For the salsa, remove the husk from the tomatillos, wah them and cut into half.

-       Take a baking tray and place tomatillos on it. Remove seeds from poblano and serrano peppers. Slice them and place them on the baking tray.

-       Place the tray in the oven and broil it for 3 mins or until the skin is charred. After broiling, turm on the oven to 450 degree F and place the tray in the mid rack and bake it for 10 mins.

-       Remove it from the oven and allow to cool. In a blender, add roasted peppers and tomatillos with garlic, cumin, salt, vegetable broth and onion.

-       Blend it on high until a smooth green sauce.

-       Enjoy it as a dipping sauce or have it on enchiladas. This is my favorite recipe.