Roasted Poblano Salsa Verde (Sauce)

To roast poblanos, use heatproof tongs to hold each pepper over an open flame on a gas stove top, rotating peppers frequently until skins are charred all over. (Alternately, place peppers in a foil-lined roasting pan and roast in a 400ºF oven 45 minutes to 1 hour or until blackened.) 2. Transfer roasted peppers to a heatproof container with a lid (or pull foil up around peppers and crimp to seal) and let cool until easy to handle. Peel and discard the blackened skins. Remove and discard seeds. Roughly chop peppers. 3. In a food processor combine poblanos and the remaining ingredients. Process until smooth.