Preheat the oven to broil and move the top baking rack to about 6" above the top of the oven. Place husked tomatillos, poblanos, Serrano pepper, and garlic on a baking sheet. Drizzle with olive oil and broil for about 5 minutes, until vegetables are soft, juicy, and have dark roasting spots on them. Flip tomatillos and peppers over and boil for another 5 minutes.
Remove from the oven and let cool for 10 minutes.
Place the peppers, tomatillos, and garlic in a food processor along with onion, cilantro, lime juice, and cumin. Process until all the vegetables are broken down and resemble salsa.
Salt and pepper to taste and transfer to an airtight container and refrigerate until chilled all the way through.
Store in an airtight container in the refrigerator for up to 7 days.
yields 4 cups
Homemade Salsa Verde
Amount Per Serving
% Daily Value*
Vitamin A 180IU4%
Vitamin C 31.4mg38%
* Percent Daily Values are based on a 2000 calorie diet.