Salsa Verde

From Asparagus to Zucchini, 3rd ed. Ingredients 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 Directions Heat a gas grill or prepare coals for a charcoal grill.  Grill tomatillos until … Continue reading Salsa Verde