Serve as a dip alongside tortilla chips, or use as a topping for meat and fish.
Remove and discard stems from poblano and jalapeno (or serrano).
If desired, remove and discard seeds.
Photo: Photographer: Kelsey Hansen, Food Stylist: Charlie Worthington, Prop Stylist: Stephanie Hunter
Coarsely chop the poblano.
Transfer the peppers to a large bowl.
Add tomatillos, onion and garlic.
Drizzle with oil and toss to coat.
Working in batches as necessary, arrange the vegetables in an even layer in the air-fryer basket.
Cook until lightly browned, 10 to 12 minutes.
Transfer the vegetables to a wire rack to cool, about 15 minutes.
Peel the garlic cloves, discarding skins.
Transfer the garlic and vegetables to a food processor or blender.
Add cilantro, lime juice to taste and salt.
Pulse until finely chopped.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
