This tomatillo and poblano chile sauce has great heat and depth. Try it with eggs or steak, or add it to a skillet as a finishing sauce for seared pork or chicken.
Slideshow: Great Salsas
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.