Prep Time:
45 Minutes
Makes:
32 oz.
INGREDIENTS
- 2 Ea Poblano Peppers, cleaned and charred
- 1 Ea Jalapeno, cleaned and charred
- ¼ lb Shishitos, cleaned and charred
- 1 lb Tomatillos, peeled, cleaned very well, charred
- 1 tsp Cumin
- 3 Tbsp Olive Oil, divided
- 1 Bulb Garlic, peeled
- ½ Cup Onion, peeled and chopped medium
- 2 ea Fresh Squeezed Lime Juice and Zest
- 1 Cup Cilantro, cleaned and rough chopped
-
1 Tbsp Kosher Salt
DIRECTIONS
- Turn grill to high heat (if using charcoal get coals burning down to white embers) about 500 degrees
- While grill is heating up, toss peppers, tomatillos, and ¾ of your oil, salt, and cumin in mixing bowl. Set aside for grill.
- Preheat oven to 450 degrees.
- Toss garlic and onions, in remaining salt, oil, and cumin. Bake on parchment paper lined sheet tray until caramelize, about 15-20 minutes. Set aside.
- Take peppers and tomatillos to hot grill and char for about 2 minutes on each side, turning for even caramelization. Repeat steps until you get dark brown roasting on all sides. Place on same tray with onions and garlic and put in refrigerator until almost cool, about 15 minutes.
- Place all ingredients in high-speed blender. Add cilantro, lime zest and juice. Start blending slowly and finish on high speed for about 15 seconds for a smooth puree.Adjust seasonings if necessary. Place in container in refrigerator to use for your meal or freeze in a freezer safe container for future use.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Farm Stand | CSA Shares
With deep roots in agriculture and a legacy of Southern hospitality, Ashbourne Farm is proud to offer fresh, locally grown produce, meats, and more to the community. All of our recipes are made with ingredients available in our Farm Stand and CSA Shares.
Back to Recipes