Salsa Verde

Ingredients

1 pound tomatillos (about 16 medium), husks removed, coarsely chopped

2 poblano peppers, roasted (see page 8), peeled, and seeded

6 green onions (white and green parts), chopped

2 cups chopped cilantro leaves and tender stems

4 cloves garlic, peeled and chopped

1 serrano chile, chopped (for less heat, remove the seeds)

Zest of 2 limes

Salt to taste

Directions

Combine all ingredients in the bowl of a food processor and puree until smooth and creamy.