Awesome mild green salsa. Use it in spicy dishes or just enjoy it with some chips.
1 poblano pepper
1/2 of one chipotle pepper from a can like this
1 fresh lime, juiced
Small bunch of cilantro
Peel the papery wrappers from the tomatillos and wash them. Slice the tomatillos in half. Clean the stem and seeds from the poblano. Place the tomatillos and poblano on a medium hot grill, skin side down, for 5-7 minutes, just until the skins start to blacken slightly. Place all the veggies, lime juice, and cilantro into a food processor and chop until you reach the desired consistency (traditionally fairly smooth). Season with garlic salt and fresh pepper to taste. Add more chipotles, some jalapeños, or even habañeros to kick up the heat.