Further instructions can be found here

Ingredients

3 tomatillos (about 8 ounces), husked

1 Vidalia onion, cut into thick rounds 

1 jalapeño pepper 

1 poblano pepper 

1/4 cup vegetable oil 

Kosher salt 

1 clove garlic 

1 lime, juiced (about 2 tablespoons) 

1/4 cup extra-virgin olive oil 

1/2 cup packed fresh cilantro leaves 

1 tablespoon granulated sugar 

One 14.5-ounce can diced fire-roasted tomatoes 

Multi-color tortilla chips, for serving

Shopping List

3 Tomatillos

1 Vidalia Onion

1 Jalapeno Pepper

1 Poblano Pepper

Vegetable Oil

1 Clove Garlic

1 Lime

Olive Oil

Cilantro

Sugar

1 (14.5 oz) can Diced Fire Roasted Tomatoes

Tortilla Chips