Roast pablano pepper and tamatillo's
You can roast the poblano pepper and tomatillos together using a large cast-iron skillet or roast them in the oven.
To roast them in a skillet: add a small amount of oil and heat. Add the pepper and tomatillos to the hot skillet turning frequently until all sides are roasted.
To roast in the oven: Pre-heat oven to 425 degrees.
Spritz cookie baking sheet with non-stick spray, rub oil over your pepper and tomatillos, and then add them to the tray. Set your timer and roast for 6-8 minutes.
Carefully turn poblano pepper and tomatillos and roast for another 6-8 minutes.
After the poblano pepper and tomatillos are roasted immediately place into a cool baking dish, seal tightly with plastic wrap allowing to rest. The steam will encourage the skin to separate and remove easily.
After removing the skin from the poblano pepper and tomatillos, place them into a food processor, add salt, and spin until pureed.
Remove to a serving bowl and enjoy.