4/5
(2 Votes)
Ingredients
- 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
Preparation
Step 1
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.