Fresh Tomatillo-Poblano Sauce

• 2 pounds tomatilloshusked, rinsed and halved
• 2 poblano chilesstemmed, halved and seeded
• 1 serrano chile, stemmed and halved
• 1 large onion, quartered
• 4 garlic cloves
• 3 tablespoons olive oil
• 1 teaspoon dried oregano
• Fine sea salt
• 3 tablespoons finely chopped cilantro
• 1 tablespoon fresh lime juice
• Freshly ground pepper

1. Preheat the broiler.
2. On a rimmed baking sheet, toss the tomatillos with the poblanos, serrano, onion, garlic, olive oil and oregano and spread in a layer.
3. Broil 5 inches from the heat for 10 to 15 minutes, or until the vegetables are blackened in spots.
4. Scrape the vegetables into a blender and puree until nearly smooth.
5. Transfer the salsa to a medium saucepan, season with 1 teaspoon of salt and bring to a simmer.
6. Cook until thickened slightly, about 5 minutes.
7. Let the salsa cool to room temperature.
8. Stir in the cilantro and lime juice, season with salt and pepper and serve.

poblano chilesstemmed, serrano chile, onion, garlic, olive oil, oregano, salt, cilantro, lime juice, freshly ground pepper

Taken from www.foodandwine.com/recipes/fresh-tomatillo-poblano-sauce (may not work)