Instructions: Heat charcoal or gas grill to high. Grill tomatillos, turning frequently until tender, about 15 minutes. Set aside to cool. Peel off the husks and twist stems from tomatillos.

Grill poblanos until blackened, turning frequently, 12 to 15 minutes. Cool in paper bag. Peel, seed, and remove stems; set peppers aside.

Place tomatillos in bowl of a food processor fitted with the metal blade. Add chiles, cilantro, lime juice, oil, salt, and pepper. Process until smooth, about 30 seconds. Taste and adjust for seasoning.

Serve immediately or store refrigerated in an airtight container for up to 4 days.

This recipe yields 3 1/2 cups.

Yield: 3 1/2 cups

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