Fire-roasted Tomatillo-and-Poblano Salsa

Ingredients

• 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

Preparation

1. 1. 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.
2. 2. Combine garlic and onion in a food processor; process until finely chopped.
3. 3. 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.
4. 4. 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.