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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Ingredients:
2 whole(s) poblano peppers |
1/2 cup(s) chicken broth |
1 pound(s) tomatillos peeled |
2 tablespoon(s) lime juice |
2 whole(s) garlic cloves |
2/3 cup(s) white onion chopped |
1/3 cup(s) cilantro chopped |
1 whole(s) serrano chili finely chopped |
Directions:
1. Broil poblano peppers for five minutes or so per side until blackened.
2. Place in small paper bag; seal. Let stand ten minutes, peel and chop.
3. Bring chicken broth and tomatillos to boil in a saucepan over medium heat. Cover and simmer eight minutes. Remove from heat; let stand 20 minutes. Pour into a blender. Add 2T fresh lime juice and garlic cloves; process until smooth. Pour into a bowl; stir in poblanos, white onion, cilantro, salt and serrano chile. Serve!
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