· 12 tomatillos, husks removed and fruit washed to remove stickiness
· 1 teaspoon canola oil· 1 fresh poblano pepper, seeds removed and diced
· 2 cloves garlic, peeled and minced
· 2 teaspoons lime juice
· ½ cup (or to taste) minced cilantro
· Salt and pepper to taste
Heat broiler to high, or heat grill. Coat tomatillos in oil and broil or grill until skins are charred in a few places. Cool and dice. In a bowl, stir together diced tomatillos and all the other ingredients. Makes about 2 cups.
