Photo: Randy Mayor; Styling: Cindy Barr
Serves 8 (serving size: 1/4 cup)

Instead of buying bottled salsa, make it fresh with two kinds of chiles.

How to Make It

Broil poblano peppers 5 minutes per side or until blackened. Place in a small paper bag; seal. Let stand 10 minutes; peel and chop. Bring chicken broth and tomatillos to a boil in a saucepan over medium heat. Cover and simmer 8 minutes. Remove from heat; let stand 20 minutes. Pour into a blender. Add lime juice and garlic cloves; process until smooth. Pour into a bowl; stir in poblanos, onion, cilantro, kosher salt, and chopped serrano chile. Chill.

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