- 4 small poblano chiles, halved lengthwise
- 2 jalapeño chiles, stems removed and halved lengthwise
- 24 fresh tomatillos, husks removed
- 2 tablespoons canola oil, divided
- 4 garlic cloves, coarsely chopped
- 1 white onion, quartered
- 1 teaspoon ground coriander
- 2 small bunches fresh cilantro, trimmed and coarsely chopped
- 1 teaspoon salt
How to Make It
Place peppers and tomatillos on a large rimmed baking sheet. Drizzle with 1 tablespoon oil, turning to coat with a wide spatula. Place peppers cut side down, and broil vegetables 15 minutes or until charred, turning tomatillos but not peppers. Remove from oven; set aside.
Combine garlic and onion in a food processor; process until finely chopped.
Heat a large nonstick skillet over medium heat; add remaining 1 tablespoon oil. Add onion mixture. Cover and cook 6 minutes or until translucent, stirring often. Stir in coriander, and cook 10 seconds.
Process pepper, tomatillo, and accumulated juices in food processor until finely chopped; stir into onion mixture, and add 1 1/2 cups water. Bring mixture to a boil; reduce heat, and simmer 10 minutes. Stir in cilantro and salt. Cool completely; cover and chill.