Yield: 6 servings
|2 \N||Poblano chile peppers|
|2 \N||Garlic cloves|
|5½ cup||Fresh cilantro leaves|
|3 tablespoons||Olive oil|
|2 tablespoons||Lime juice|
|1 teaspoon||Brown sugar|
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.