Prep time: 10 minutes Cook time: 30 minutes
- 600g tomatillos, husked
- 1 onion, coarsely chopped
- 2 garlic cloves
- 2 poblano peppers, seeded and cut in half
- 2 jalapeño peppers, seeded and cut in half
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon salt
- 3 tablespoons lime juice
- 1/4 cup coriander, chopped
Preheat oven to broil. Spread tomatillos, onion, garlic and both peppers onto baking sheet and drizzle with olive oil. Season with cumin and salt. Position baking sheet 5 to 6 inches from heat. Roast 20 to 30 minutes, turning often, until beginning char and pierced easily with a fork. Remove from oven and let cool slightly.
Attach KitchenAid Juicer and Sauce attachment with high pulp screen to KitchenAid Stand Mixer. Position containers under attachment to catch juice and pulp. Process tomatillos, onion, garlic and peppers. Stir in lime juice and cilantro. Transfer to jar with tight fitting lid and store in refrigerator.
Makes 1 1/4 cups