Ingredients
1
lb tomatillos, husks removed, rinsed and cut in half
2
medium poblano chiles
1
small red onion, cut into wedges
2
tablespoons canola oil
1
jalapeño chile, seeded, chopped
1/4
cup fresh cilantro leaves
1/4
cup frozen (thawed) limeade concentrate (from 6-oz can)
1
teaspoon roasted ground cumin or ground cumin
1/2
teaspoon salt
Preparation
Heat oven to 475°F. Line 15x10x1-inch pan with foil. Place tomatillos in single layer on one end of pan; place poblano chiles and onion on other end. Drizzle oil over vegetables.
Roast uncovered 15 minutes or until vegetables are browned and tender.
Place poblano chiles in resealable food-storage plastic bag; seal bag. Let stand 15 minutes. Peel poblano chiles; discard seeds and membranes. In food processor, place poblano chiles, tomatillos, onion and remaining ingredients. Cover; process until smooth. Spoon into serving bowl. Store tightly covered in refrigerator.
