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.
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