Roasted Poblano and Tomatillo Salsa

Makes 2 cups

Chef Michael Martinez's fiery green salsa took top prize at the Portland
Farmers Market salsa competition in 2006. Though the poblano chiles are
mellow, a good-sized jalapeno packs a lot of heat. If you prefer a milder
salsa, try adding half a jalapeno to start and adjust as desired. Serve
with tortilla chips or as an accompaniment to tacos, quesadillas, grilled
pork or huevos rancheros.

4 to 6 large poblano chiles
10 medium tomatillos
1 large jalapeno chile
1 bunch green onions
6 cloves garlic
1/2 teaspoon coriander seeds, toasted and crushed (see note) Juice of 1
lime
1/2 bunch cilantro, chopped
Salt

Preheat the broiler. Wash and dry the poblano chiles. Remove husks from
tomatillos; wash and pat dry. Place poblanos and tomatillos on a baking
sheet; broil 3 to 5 minutes each side until blackened. Place hot
poblanos in a bowl, cover with plastic wrap or an airtight lid, and allow
to steam for 10 minutes. Remove chiles. Using a sharp knife,
remove stems, skins and seeds. Roughly chop tomatillos, jalapeno and
green onions. Place in food processor or blender and add poblano chiles,
garlic and toasted coriander seeds. Pulse until uniform in texture, but
not pureed. Stir in lime juice, cilantro and salt, to taste.

Note: To lightly toast coriander seeds, cook them in a small dry skillet
over medium heat until the aroma is released. Crush with a mortar and
pestle or seal in a plastic bag and crush with a heavy pan.

-- From chef Michael Martinez, Encanto restaurant


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