Green Sofrito (Sofrito Verde)
Family Tested & Approved
Makes 40 (1/4 cup per serving)
dried mexican oregano
ground white pepper
Preheat oven to 350 degrees
Quarter the onion and the tomatillos, then halve the chile peppers
Spread the poblanos, jalapenos, garlic, onion and tomatillos out on a sheet pan and toss with olive oil, dried oregano, salt and pepper.
Roast for 30 minutes, turning once
After 30 minutes, let vegetables cool then put into a blender. Add chopped cilantro. Blend until smooth.