Roasted Poblano and Tomatillo Salsa

Recipe from: Judy Bolton
Servings: 2 cups

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.

<u>Note</u>: 
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.