Or homemade chile rellenos. A new grocery store opened in our town and it is amazing. I’ve described it as if Trader Joes and Whole Foods had a baby. The produce is fantastic. When I stopped by opening day, the poblanos were some of the best I’ve seen since leaving Texas. So I roasted them and we had them for dinner.
The poblanos that were on top of the salsa roasted up quite nicely adding a sweet char to the pepper. Next time, I’ll roast the entire poblano before adding the filling. Other than that, the only other addition is to smother the entire stuffed poblano in Mag Mud for extra creaminess.
Every year for Christmas, J and I invite our families to a Christmas Eve Mexican inspired feast. The tradition sprung out of our time in San Antonio where tamales are often given as gifts. Our favorite salsa is the wonderful green Tomatillo Salsa and we finally found a recipe that rivals the homemade ones we had in Texas. Now if only we could master the tamales in time for the holiday…
2 pound tomatillos husked (most of the ones we found in our local grocer were mostly husked already. Be ware: they are sticky!)
2 white onion, peeled, sliced, quartered
8 Garlic cloves
4 teaspoons Ground cumin
2 teaspoon Salt
1 cup chopped cilantro leaves
1 lime, juiced
On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. Transfer all but 1 cup of your tomatillo salsa to a serving dish or bowl for later, leaving that last 1 cup in the food processor.
If I’m not careful when we make this, I end up eating half of it with tortilla chips before I can add it to any dish. So good!