2 Tantré Poblano peppers or Anaheim peppers
3 large Tantré tomatillos
2 cloves Tantré garlic
¼ c sour cream

Grill or broil peppers until skin blackens and blisters. Wrap blackened peppers in kitchen towel and cool at least 10 minutes. Peel off charred skin, remove stem and seed. Remove tomatillo husks, wash and drop in boiling water. Boil until tender, about 5 minutes. Cool. Remove skin and stem. Place peppers, garlic, and tomatillos in food processor or blender; process coarsely. Add sour cream. Blend until smooth. If desired, add more sour cream to cut the heat. Makes about ¾ cup.

(from Janet Majure’s Farm Fresh Recipes)

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