- 1 poblano pepper
- 6 tomatillos, papery layers and stems discarded, roughly chopped
- 2 jalapenos, stems discarded, roughly chopped (seeds and all)
- 1/2 white onion, peeled and thinly sliced
- small handful of cilantro
- Juice of 1 lime
- 1 tbsp pickled jalapenos
- sea salt
Cut the poblano pepper (and remove seeds) so that it can lay as flat as possible on an aluminum lined baking sheet. Broil in the oven for 15 minutes or until it is charred all over. Remove from the oven and place in a paper bag and close tightly, allowing the pepper to steam for 15 minutes. Remove from bag, and peel the charred skin off of the pepper. Set aside.
Line a sheet pan with tinfoil again and place the tomatillos, 1 of the chopped jalapenos, and the onion on it, mixing to combine. Broil the vegetables, stirring now and then, until collapsed and a bit charred, about 10 minutes.
Transfer the broiled vegetables to a food processor or blender along with the poblano, the remaining raw jalapeno, the cilantro, the lime juice, and the pickled jalapenos. Puree everything and season to taste with salt.