- 1 lb. tomatillos, husked and rinsed
- ½ cup unsalted, roasted, hulled pepitas
- ¼ cup packed chopped fresh cilantro
- 2 medium poblano chiles
- Kosher salt
Char the chiles over a gas burner or under a broiler until blackened on all sides, 6 to 8 minutes. Transfer to a bowl, cover with plastic, and cool. Peel, stem, seed, and finely chop the chiles. Heat a griddle or large cast-iron skillet over medium-high heat. Cook the tomatillos, turning occasio...