Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 2 \N | Poblano chile peppers |
| 6 \N | Tomatillos |
| ½ small | Onion |
| 2 \N | Garlic cloves |
| 5½ cup | Fresh cilantro leaves |
| 3 tablespoons | Olive oil |
| 2 tablespoons | Lime juice |
| 1 teaspoon | Brown sugar |
| ½ teaspoon | Pepper |
Place peppers on an aluminum foil- lined baking sheet.
Broil 5 inches from heat (with electric oven door partially open) about 5 minutes on each side or until blistered.
Place chile peppers in a heavy-duty zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers; remove and discard seeds.
Bring tomatillos, onion, garlic, and water to cover to a boil over medium-high heat. Reduce heat, and simmer 10 minutes. Drain and cool.
Process tomatillo mixture, chile peppers, cilantro, and remaining ingredients in a blender or food processor 30 seconds or until minced.
Recipe by: Southern Living, April, 1999 Converted by MM_Buster v2.0l.