20 to 25 fresh tomatillos with husk removed
4 Poblano peppers
1-2 jalapeno peppers, to taste.
3-4 Tbls. canola oil
1 white onion, chopped
4 cloves fresh garlic, minced
1 tsp. coriander
2 cups water
2 bunches fresh cilantro, washed and coarsely chopped
Pre-heat grill or broiler. If using broiler, line a cookie sheet with aluminum foil. Place the peppers and tomatillos in a large bowl, and toss with canola oil to coat lightly. Sprinkle with salt. Toast the tomatillos and peppers on all sides until well darkened all over. If using broiler, reserve the liquid released from the tomatillos and peppers.
When cool, pulse in a blender, leaving the mixture somewhat chunky. Add 2 Tablespoons canola oil to a large, heavy bottom pot and heat over medium heat. Add onions and garlic, and sauté until onions are translucent leaving them with some texture. Add the coriander and cook for only 10 – 20 seconds. Immediately add the tomatillo and pepper puree and the 2 cups water. Bring mixture to a boil, reduce to a simmer and cook for about 10 minutes to incorporate the flavors.
To finish, fold in the cilantro and season with salt as needed. Cool the salsa immediately. It will thicken as it sits in the refrigerator.