Ingredients:

  • 6 large (approx. 1.5 lbs / 680g) Poblano peppers
  • 2 tbsp (30ml) Neutral oil
  • 4 medium (approx. 12 oz / 340g) Tomatillos, husked and halved
  • 1 medium (approx. 5 oz / 140g) White onion, diced
  • 4 cloves (approx. 20g) Garlic, minced
  • 1 tbsp (15g) Butter
  • 1/2 cup (120ml) Vegetable broth
  • 1 tsp (6g) Ground coriander

Instructions:

  1. Preheat your broiler to high. Toss the whole poblano peppers and halved tomatillos in neutral oil.
  2. Arrange the peppers and tomatillos on a broiler pan and place under the flame for 3–5 minutes per side until the skins blister and turn a deep mahogany-black.
  3. Immediately transfer the hot peppers to a glass bowl and cover tightly with plastic wrap; let them rest for 10 minutes to steam.
  4. Gently rub the charred skin off the peppers with your fingers until removed.
  5. Melt butter in a skillet over medium heat. Add the diced onion and sauté until translucent.
  6. Stir in the minced garlic and ground coriander, cooking for 60 seconds until fragrant.
  7. Add the peeled and roughly chopped poblanos and the roasted tomatillos to the skillet.
  8. Pour in the broth and simmer for 10 minutes to marry the flavors.
  9. Transfer the mixture to a blender and process until a velvety consistency is achieved.