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Cut the cores out of the tomatillos and cut in half then spread them out on a baking sheet cut side down.
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Turn on the broiler and broil tomatillos for 5 -7 minutes then flip over and broil for another 2 to 4 minutes or until real soft.
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Add the onion to a pot of water and bring to a boil then remove and let cool.
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When cool add to a food processor.
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When tomatillos are done, let cool then remove burnt parts of skin as best you can then add to a food processor.
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De-stem, de-seed and remove burnt skin from the poblano and jalapeno with a paper towel. (If you like your salsa hotter leave the seeds in the jalapeno)
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Add the peppers to a food processor along with cilantro, lime, and salt. Puree. Set aside.