4 tomatillos, husks removed, coarsely chopped
2 poblano peppers
1 jalapeno pepper
½ yellow onion, coarsely chopped
1/3 cup cilantro
Juice of one lime
1 teaspoon salt
2 cloves garlic
1 1/2 tablespoon honey
1. Broil the poblano peppers and jalapeno on high, cook until skin starts to burn, then flip so other sides are exposed. Broil until all sides are burned, roughly 15 minutes.
2. Once all the peppers’ skins are blackened, use tongs to place them into a paper bag, fold the bag so it is closed, set aside, and let cool, about 10-15 minutes.
3. Once cool, run the peppers under cold water from the faucet and remove charred outer skin, stem, and seeds.
4. Chop the peppers roughly, then put them in the food processor with the remaining ingredients. Pulse until smooth and serve with chips.