From Asparagus to Zucchini, 3rd ed.


  • 1 lb. tomatillos, husked
  • 1 lb. poblano chiles
  • 1 yellow onion
  • 8 serrano chiles, stemmed
  • 6 garlic cloves
  • 1/3 c. chopped cilantro
  • 1 1/2 TB lime juice
  • 1 tsp. sherry vinegar
  • 1 tsp. molasses


  1. Heat a gas grill or prepare coals for a charcoal grill.  Grill tomatillos until soft and skins are slightly blackened.  Grill poblanos until skins are evenly charred.  Place in plastic bag and seal.  Set aside.
  2. Peel onion and slice into thick rounds.  Grill until soft and slightly blackened.  Peel grilled chiles. 
  3. Place all ingredients in food processor; pulse until salsa in mostly smooth, but still a bit chunky.  Serve with tortilla chips for dipping, or as part of a Mexican meal.

Makes 4 cups

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