Instead of buying bottled salsa, make it fresh with two kinds of chiles.
2 poblano peppers
1/2 cup fat-free, lower-sodium chicken broth
1 pound tomatillos, peeled
2 tablespoons fresh lime juice
2 garlic cloves
2/3 cup chopped white onion
1/3 cup chopped cilantro
1/2 teaspoon kosher salt
1 fresh serrano chile, finely chopped
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.