Makes about 1 1/4 cups
Ingredients
2 poblano chile peppers
6 tomatillos
1/2 cup chopped onion
2 peeled garlic cloves
1 1/2 cups fresh cilantro leaves
3 tbs. olive oil
2 tbs. lime juice
1 tsp. light brown sugar
1/2 tsp. black pepper
Directions
Preheat the oven to the broiler position. Line a baking sheet with aluminum foil. Place the poblano peppers on the baking sheet. Broil the peppers until they are blistered on each side. Turn the peppers frequently so all the sides are blistered.
Remove the peppers from the oven and place in a Ziploc bag. Seal the bag and let the peppers rest for 10 minutes. Remove the peppers from the bag and peel the skin from the peppers. Remove the seeds from the peppers and discard.
In a sauce pan over medium heat, add the tomatillos, onion and garlic. Add enough water to cover the tomatillos in the pan. Bring the tomatillos to a boil. Cook for 10 minutes. Remove the pan from the heat and drain off all the liquid.
Add the poblano peppers, tomatillo mixture, cilantro leaves, olive oil, lime juice, brown sugar and black pepper to a blender. Process until the dressing is well combined and smooth.
Serve the dressing freshly made or chilled.