Because sometimes mom and dad need a snack of their own.
Fire Roasted Salsa Verde
Recipe By: Skylar Edberg in collaboration with The Eclectic Kitchen
1 1/2 lb tomatillos
2 jalapeno peppers
2 pasilla or poblano peppers
½ of a white onion, chopped
4 garlic cloves
½ cup cilantro leaves
2 tablespoons fresh lime juice from 2 limes
3 teaspoons kosher salt
Water for thinning if needed
Adjust oven rack about 6 inches below the broiler and set broiler to HIGH. Place the tomatillos and peppers on a rimmed baking sheet and broil for about 15 minutes, rotating every 5 minutes. The peppers and tomatillos should bubble and have blackened blisters. Remove from the oven and cool to room temperature.
Once cool, remove the tomatillo leaves along with the stems and seeds from the peppers and transfer to a food processor fitted with a chopping blade. Add the onions, garlic, cilantro, lime and salt and pulse until slightly chunky. Store in an airtight container for up to 1 week. Enjoy!