Nuevo Salsa Verde with Poblano Chiles and Tomatillos

By taochavez

Ingredients

• makes about 2 cups
• 1/2 lb. (227 grams) tomatillos
• 2 small to medium poblano chiles
• 2 serrano chiles (amount you use depends on heat of poblano chiles)
• 2 cloves garlic, minced
• 1/2 medium onion, chopped
• 1/2 teaspoon Mexican oregano
• 1/2 teaspoon salt, or to taste
• 3 tablespoons water, or more

Details

Servings 1
Adapted from kathleeniscookinginmexico.wordpress.com

Preparation

Step 1

Remove husks and wash tomatillos. Cover with water and cook until tender, about 10 minutes.

Blister poblano and serrano chiles. Remove stems, peel and seeds. Chop.

Put all ingredients, except oil, in a blender and process until almost smooth. Small pieces add interest, so be sure not to purée until smooth. Add water if necessary for a thin, sauce-like consistency.

Heat oil in a heavy skillet. Add chile mixture and cook over a medium-hot flame 5 minutes, stirring occasionally. Add water if sauce thickens too much. Adjust salt.