6 medium tomatillos
6 whole clvoes fresh garlic
1 medium red onion
1 poblano pepper
1 red Aji Sivir pepper, or 4 small red bird peppers
1/4 cup fresh lemon juice
3 tablespoons olive oil
1 tablespoon pink Himalayan salt
Preheat oven to 375 degrees Fahrenheit. Grease a sheet pan with 1 tablespoon of the olive oil evenly.
Slice the tomatillos and all the peppers in half. Lay the peppers seeds up and the tomatillos seeds down. Slice the onion into quarters, and also lay out the garlic cloves. Sprinkle all with a pinch of the pink Salt. Bake for 25 minutes.
Remove and allow to cool.
Add all components into a food processor, and pour in the lime juice and remaining salt.
Blend until desired texture is reached. We like ours a little chunky so I only pulsed it a few times.
Enjoy with some of my dairy free tortilla chips, find the recipe HERE!