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1 Roast The Poblano Chiles Over A Gas Burner Or Under A Broiler, Until Blackened Almost All Over. Place Chiles In A Paper Bag, Close The Bag, And Let The Chiles Steam In Their Own Heat For A Few Minutes. Remove The Chiles From The Bag, Remove The Charred Skin, The Stem And The Seeds. (For A Step-By-Step, See How To Roast Chile Peppers Over A Gas Flame.) 2 Remove The Papery Husks From The Tomatillos. Rinse The Tomatillos With Water (They May Be A Little Sticky). Slice The Tomatillos In Half And Place Cut-Side-Down On A Roasting Pan Lined With Aluminum Foil. Toss The Garlic Cloves (Peel On) In With The Tomatillos. Cook Under A Broiler Until Lightly Browned, About 5-7 Minutes. Let Cool To The Touch, Then Remove The Garlic Cloves From Their Skins. 3 Place Tomatillos, Garlic, Jalapeno, Poblanos, Cilantro, Salt, Lime Juice, And Sugar In A Blender. Start On A Low Speed And Then Increase The Blender Speed And Pur
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