Tomatillo Salsa

• 1 1/2 pounds tomatillos (Mexican green tomatoes), husked
• 2 medium poblano chilies, roasted, seeded, deveined, peeled and chopped
• 1 small clove garlic, peeled and minced
• 4 scallions, trimmed and minced
• 1 cup minced coriander leaves
• 2 tablespoons minced marjoram leaves

1. Preheat the oven to 375 degrees.
2. Place the whole green tomatillos on a baking sheet.
3. Roast them in the oven until their skins blister, about 20 to 25 minutes.
4. Set aside to cool.
5. Put the roasted tomatillos in a blender with the remaining ingredients.
6. Puree until smooth.
7. The salsa can be stored in the refrigerator in a closed container for up to 2 days.
8. Serve with corn chips.

green tomatoes, poblano chilies, clove garlic, scallions, coriander leaves, marjoram leaves

Taken from cooking.nytimes.com/recipes/6927 (may not work)