- 2 pounds tomatillos—husked, rinsed and halved
- 2 poblano chiles—stemmed, halved and seeded
- 1 serrano chile, stemmed and halved
- 1 large onion, quartered
- 4 garlic cloves
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- Fine sea salt
- 3 tablespoons finely chopped cilantro
- 1 tablespoon fresh lime juice
- Freshly ground pepper
How to make this recipe
Preheat the broiler. On a rimmed baking sheet, toss the tomatillos with the poblanos, serrano, onion, garlic, olive oil and oregano and spread in a layer. Broil 5 inches from the heat for 10 to 15 minutes, or until the vegetables are blackened in spots.
Scrape the vegetables into a blender and puree until nearly smooth. Transfer the salsa to a medium saucepan, season with 1 teaspoon of salt and bring to a simmer. Cook until thickened slightly, about 5 minutes. Let the salsa cool to room temperature. Stir in the cilantro and lime juice, season with salt and pepper and serve.
The salsa can be refrigerated for up to 4 days.