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Adjustable stand — hold cookbook or tablet at eye level while cooking
Canned tomatillo salsa — chilaquiles, enchiladas, braising liquid
700+ recipes from Mexico's 32 states — definitive overview
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Volcanic basalt mortar — coarse, traditional Mexican salsas
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Adjustable stand — hold cookbook or tablet at eye level while cooking
Canned tomatillo salsa — chilaquiles, enchiladas, braising liquid
700+ recipes from Mexico's 32 states — definitive overview
Compact chopper — pesto, salsa, baby food, dressings, nut butter
Volcanic basalt mortar — coarse, traditional Mexican salsas
As an Amazon Associate, Foodgeist earns from qualifying purchases.
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Preheat broiler to high and line a baking sheet with aluminum foil or parchment paper. Place tomatillos, jalapeno, poblano, and unpeeled garlic cloves on the baking sheet and place into the oven to broil for 5-10 minutes, or until nicely charred. Transfer everything to a blender, along with fresh cilantro leaves, lime juice, and sea salt (don't forget to remove the peel from the garlic). Blend until smooth.