A classic tangy tomatillo salsa for fish, pork, and anything juicy you can put in a tortilla. Try it for breakfast on Huevos Rancheros!

2 poblano chiles
1/2 lb tomatillos, husked and rinsed
1 1/2 cups chicken broth
1 red onion, chopped
1 garlic clove
1/4 cup fresh cilantro leaves, firmly packed
Kosher or sea salt and black pepper
Juice from 1 lime (optional)

Char the chiles above an open gas flame or under the broiled until blackened on all sides. Transfer to a bowl, cover, and allow them to steam until cool. Peel, seed, and set aside.

Combine the tomatillos, broth, red onion and garlic cloves in a saucepan and bring to a boil over medium-high heat. Reduce the heat to medium-low and simmer until reduced to 1 3/4 cups, stirring occasionally, about 15 minutes.

Transfer to a blender, add the roasted chiles and cilantro, and option lime juice and puree until smooth. Season with salt and pepper to taste.

Will keep in refrigerator about 2 days.

Makes approx. 2 cups

Adapted from Jeanne Kelley, Blue Eggs and Yellow Tomatoes, Running Press, 2008

Photo by Leah Harb

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