Hot and Creamy Salsa Verde Recipe

Name: Hot and Creamy Salsa Verde Recipe
Ingredients: 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

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Ingredients

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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, quartered6 sprigs cilantro1 medium clove garlic3/4 cup water1/4 cup sour cream1 tablespoon freshly squeezed lime juiceKosher salt to taste

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Instructions

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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.