Salsa Verde

Ingredients

• 0.3 cup cilantro leaves chopped
• 2  garlic cloves 
• 0.5 teaspoon kosher salt 
• 2 tablespoons juice of lime fresh
• 0.5 cup lower-sodium chicken broth fat-free
• 2  poblano peppers 
• 1  serrano chile fresh finely chopped
• 1 pound tomatillos peeled
• 0.7 cup onion white chopped

Equipment

• bowl
• sauce pan
• blender

Directions

1. Broil poblano peppers 5 minutes per side or until blackened.
2. Place in a small paper bag; seal.
3. Let stand 10 minutes; peel and chop. Bring chicken broth and tomatillos to a boil in a saucepan over medium heat. Cover and simmer 8 minutes.
4. Remove from heat; let stand 20 minutes.
5. Pour into a blender.
6. Add lime juice and garlic cloves; process until smooth.
7. Pour into a bowl; stir in poblanos, onion, cilantro, kosher salt, and chopped serrano chile. Chill.