Salsa Verde
/1 pound tomatillos
1 pound poblano chilies
1 yellow onion
8 serrano chilies, stemmed
6 garlic cloves
1/3 cup chopped cilantro
1 1/2 Tbsp. freshly squeezed lime juice
1 tsp. sherry vinegar
1 tsp. molasses
Heat a gas grill or prepare coals for a charcoal grill. Grill tomatillos until soft and skins are slightly blackened. Set aside. Grill poblanos until skins are evenly charred. Place in plastic bag and seal. Set aside. Peel onion and slice into thick rounds. Grill until soft and slightly blackened. Peel grilled chilies. Place all ingredients in food processor; pulse until salsa is mostly smooth, but still a bit chunky. Serve with corn tortilla chips. Four cups.
From: Jill Watson, Taqueria Gila Monster Restaurant