This is a great salsa recipe. We usually make it as a topping for fish tacos. Enjoy!
Fresh Tomatillo Salsa
Adapted from Mark Bittman - How to Cook Everything
Makes about 2 cups
Note: You all might already be experts on picking out chile peppers, but I used to have a lot of trouble telling them apart. Poblanos are dark green and fairly large (like a smallish bell pepper in size), while Anaheims are light green and slender, much larger than jalapeños.
2 medium Poblano or other mild fresh green chiles (like Anaheim)
2 cups chopped tomatillos (remove the husks and rinse them first)
3 scallions, chopped
2 teaspoons minced garlic, or to taste
1/4 cup chopped fresh cilantro leaves
3 tablespoons freshly squeezed lime juice, or to taste
Salt and freshly ground black pepper
You can either roast (and then peel) the peppers, or just use them raw. Either way, remove the stems and seeds, then mince them (or you could pulse them a few times in a food processor, but I bet you're a pro at chopping after prepping all those other ingredients, so why bother dirtying a kitchen appliance?).
Toss the chiles and all the other ingredients into a medium bowl and stir to combine. Taste, adjust the seasoning as needed, and serve. You can also make this ahead of time and store in the refrigerator for up to two days. Bring back to room temperature and adjust the seasonings again before serving.
There are variations of this recipe that sound really good but I've never tried them. One is to replace half of the tomatillos with toasted pumpkin seeds. Another is to substitute 2 cups of corn (fresh, grilled, or roasted) for the tomatillos. You can also substitute green tomatoes for the tomatillos.