Poblano-Pepita Salsa

Toasted pumpkin seeds add a surprising crunch to this fresh salsa.

• 
  
  2 medium poblano chiles
  
  


• 
  
  1 lb. tomatillos, husked and rinsed
  
  


• 
  
  1/2 cup unsalted, roasted, hulled pepitas
  
  


• 
  
  1/4 cup packed chopped fresh cilantro
  
  


• 
  
  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 occasionally, until dark brown in spots, 8 to 10 minutes. Transfer to a plate to cool. Coarsely chop the pepitas in a food processor; transfer to a medium bowl. Without washing the food processor, add the tomatillos and process to the consistency of a chunky sauce. Transfer to the bowl with the pepitas. Stir in the chiles, cilantro, and salt to taste.