This is the Salsa that I served with my Empanadas. It’s a great simple green mild salsa that is delish with chips, great as a green enchiladas sauce, or for dunking empanadas in!

All you do is roast 2-3 poblano chilies, about 10-12 tomatillos (husked and washed well), a half of an onion (no need to chop), and a couple of garlic cloves on a foil lined baking sheet at 400 degrees for about 30 min. You don’t want to blacken the veggies, just get them nice and soft. Once they are done and cooled, peel and seed the chilies and throw them and the rest of the roasted veggies into a blender or food processor with a handful of cilantro, some salt, and a squeeze of lime…blend well!