Roasted Salsa Verde-The Suburban Chef Barbie Hahn
2 Poblano peppers broiled or charred on gas stove until skins are black. Put in paper bag to steam cook for 10 minutes, then peel and chop. Set aside.
1 pound tomatillos (paper skins removed) cooked in ½ cup chicken broth for 8 minutes. Let stand for 20 minutes, pour broth and tomatillos into blender or food processor.
2 Tablespoons lime juice, add to blender
2 garlic cloves, add to blender
1 Serrano chili, add to blender
Process tomatillos, lime juice, garlic and Serrano chili, pour into bowl with chopped Poblano peppers.
Finely dice 2/3 cup white onion and add to bowl.
Chop 1/3 cup cilantro and add to bowl.
Add ½ teaspoon salt and mix Salsa Verde together. Salsa is best if it sits for at least an hour to let flavors marry.