Recipe: Tomatillo Poblano Salsa

1. Place the whole peppers on a heated char-grill, broiler or open-range burner. Lightly blacken and char the pepper skin on all sides. Place in a hotel pan to cool.

2. Scrape the charred skin off the peppers using a paring knife. Remove the cores and seeds, Scrape off excess seeds.

3. Place the poblano peppers, tomatillos, green onions, jalapeños, lime juice, cilantro and salt in a blender. Purée until smooth.

4. Transfer to a covered storage container, label, date and refrigerate until needed.