Makes about 1+ cup. Difficulty
1 pasilla chile 2 poblano chiles 4 large garlic cloves, unpeeled 5 Roma tomatoes, halved 1 teaspoon lime juice
Preheat the broiler. Line a baking sheet with foil. Place the chiles, garlic and Roma tomatoes (cut side down) on the prepared baking sheet. Broil until peppers and onions are blackend, turning frequently. Transfer the peppers, tomatoes and garlic to a bowl and cover with plastic wrap. Let steam for 10-15 minutes. When cool enough to handle remove the peppers and peel away the outer blackened skin and discard the stems and seeds. Transfer to a blender. Remove the skins from the tomatoes and transfer to the blender. Add the garlic, cover and process until smooth. Adjust seasonings to taste with salt, freshly ground black pepper and lime juice.
This sauce goes great with grilled steaks or fish.