Total Calories: 164
1. In a medium skillet, heat the olive oil over high heat. Add the garlic, serranos, green onions, and tomatillos and cook, stirring occasionally, for 4 to 6 minutes, or until the tomatillos start to discolor slightly. Deglaze with the wine, scraping the bottom of the pan to dissolve any browned bits, and bring to a boil. Boil for 30 seconds.
2. Transfer the contents of the skillet to a blender, add the poblano chiles and cilantro, and puree until smooth. Season with salt.
NOTE: To roast chiles pierce a pepper with a fork and hold over a gas flame, about 4 inches from the heat source. Keep turning the pepper until it is evenly charred on all sides. The pepper skins should turn black when properly roasted. Place the roasted peppers in a plastic bag and seal the bag. Allow the peppers to sweat in the bag for about 10 to 15 minutes. When you remove them from the bag they will be easy to peel. Rinse the peppers under cool running water. Remove and discard the skin. Cut in half and discard the seeds and veins.
TO MAKE AHEAD: The sauce will keep, tightly capped, in the refrigerator for up to 2 days.
From From Our House To Yours. Compilation copyright © 2002 by Chronicle Books LLC. Foreword copyright © 2002 by Joyce Goldstein. Photographs copyright © 2002 by E.J. Armstrong. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
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