Ingredients:

• 1 pound tomatillos (about 6 tomatillos), husked and halved, divided
• 1 small onion, peeled and quartered, divided
• 2 poblano peppers, cored, seeded, and quartered, divided
• 2 jalapeños, seeded and quartered, divided
• 4 large garlic cloves, smashed, divided
• ½ cup chopped cilantro, divided
• 1 tablespoon fresh oregano, divided
• 1 cup vegetable broth (p. 175) or water, divided
• Salt and black pepper to taste

Instructions:

• In a blender, combine about half of the tomatillos, onion, poblanos, jalapeños, garlic, cilantro, and oregano.

• Pulse a few times to coarsely chop, then scrape down the sides and add ½ cup of the vegetable broth or water. Blend well, adding more broth or water if needed to combine.

• Add the other half of the tomatillos, onion, poblanos, jalapeños, garlic, cilantro, and oregano. Continue blending until well combined, adding the remaining water or broth as needed.

• Season with salt and black pepper to taste.

Note:

For more flavor, roast the tomatillos and poblanos in a dry skillet over medium-high heat or under the broil setting in the oven before blending. Roast until blackened in spots, about 4 minutes each side in the skillet, or 5–7 minutes under the broiler. Alternatively, you can boil the tomatillos for 5–7 minutes to soften. Once the salsa is prepared, you may also roast the prepared salsa on the stovetop for 5–7 minutes over medium-high heat.