Poblanos and serranos pack serious heat in this sour cream-spiked tomatillo salsa.
- 1 large poblano chile, seeded and roughly chopped (about 1 cup)
- 2 serrano chiles, roughly chopped (seeded for a hot salsa, not seeded for extra-hot)
- 1 large tomatillo, quartered
- 6 sprigs cilantro
- 1 medium clove garlic
- 3/4 cup water
- 1/4 cup sour cream
- 1 tablespoon freshly squeezed lime juice
- Kosher salt to taste
Place chopped chiles, tomatillo, cilantro, garlic, and water in a small saucepan. Bring to a boil over high heat, reduce to a simmer, and cook until chiles and tomatillo are softened, about 10 minutes.
Transfer mixture to jar of a blender and puree until completely smooth. Transfer to bowl, stir in sour cream and lime juice. Season with salt to taste and serve immediately, or store in an airtight container in the refrigerator up to a week.