For a smoky flavor, char the poblano chiles over a gas flame or under a broiler until the skin is blackened and blistered.
Place them in a bowl, cover, and let them steam for 10 minutes.
Once cool, peel away the skin, remove the stem and seeds, and mince the chiles. If you're short on time, you can skip this step and simply mince the raw chiles.
In a medium bowl, combine the minced chiles, chopped tomatillos, scallions, garlic, cilantro, and lime juice.
Sprinkle generously with salt and pepper and stir everything together until well combined.
Taste and adjust the seasoning as needed, adding more lime juice, salt, or garlic to your preference.
Serve immediately for the freshest flavor, or cover and refrigerate for up to 2 days. If refrigerated, bring to room temperature and re-taste before serving.
Don't skip rinsing the tomatillos after husking them; they have a sticky residue that should be washed away.
In the fall, swap the tomatillos for an equal amount of firm, chopped green tomatoes for a seasonal twist.
