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To roast poblanos, use heatproof tongs to hold each pepper over an open flame on a gas stove top, rotating peppers frequently until skins are charred all over.
Roasted Poblano Salsa Verde (Sauce)
Ingredients (for 2 servings)
- 2 whole — poblano peppers
- 1 lb — tomatillos
- 6 whole — scallions
- 2 cup — Cilantro
- 4 clove — Garlic
- 1 whole — serrano chile
- 1 tbsp — lime zest
- 1 whole — sea salt