Fire-roasted Tomatillo-and-Poblano Salsa

Ingredients

• 2 tablespoons canola oil divided
• 2 small bunches cilantro leaves fresh trimmed coarsely chopped
• 4  garlic clove coarsely chopped
• 1 teaspoon ground coriander 
• 2  jalapeno halved lengthwise
• 4 small poblano pepper halved lengthwise
• 1 teaspoon salt 
• 24  tomatillos fresh
• 1  onion white quartered

Equipment

• food processor
• frying pan
• baking sheet
• oven
• spatula

Directions

1. Place peppers and tomatillos on a large rimmed baking sheet.
2. Drizzle with 1 tablespoon oil, turning to coat with a wide spatula.
3. Place peppers cut side down, and broil vegetables 15 minutes or until charred, turning tomatillos but not peppers.
4. Remove from oven; set aside.
5. Combine garlic and onion in a food processor; process until finely chopped.
6. Heat a large nonstick skillet over medium heat; add remaining 1 tablespoon oil.
7. Add onion mixture. Cover and cook 6 minutes or until translucent, stirring often. Stir in coriander, and cook 10 seconds.
8. Process pepper, tomatillo, and accumulated juices in food processor until finely chopped; stir into onion mixture, and add 1 1/2 cups water. Bring mixture to a boil; reduce heat, and simmer 10 minutes. Stir in cilantro and salt. Cool completely; cover and chill.