I have found that whether it’s tacos, enchiladas, tamales, nachos or just tortilla chips…it’s best to always have a container in the fridge and another in the freezer! I love summertime, because I grow my own peppers, etc so I can just grab what I need from my garden, but I am lucky enough to live where there is a vast Mexican culture- therefore tomatillos and peppers can be found anytime when I need them.I wash about 12-15 tomatillos, 2-3 Poblano peppers, put them on a lined sheet pan with 4-5 cloves of garlic and a chopped onion. I drizzle a generous amount of olive oil over the veggies and sprinkle with cracked black pepper and sea salt. I flip over all of the veggies so everything gets coated. Roast in a preheated 400 degree oven for about 20 minutes. After the roasted veggies have cooled, dump all veggies and juices into a blender or food processor with a bunch of cilantro. Blend until you get a consistency like the deliciousness below. OMG amazing flavor. I usually put one large container in the fridge and one in the freezer. It’s great to have some backup if unexpected guests show up!
I made some tamales the same night- another great thing to have extra of int he freezer! 🙂 But that’s for another blog post!