Salsa Negra

Ingredients

• 12 ounces large tomatillos (about 3), husks removed and cleaned
• 3 cloves garlic, skin intact
• 2 plum tomatoes
• 1 small yellow onion, skin and root intact, quartered
• 1 dried ancho chile
• 1 poblano chile
• 1/4 cup fresh cilantro leaves
• 1 teaspoon agave nectar
• Juice of 1 lime
• Kosher salt and freshly ground black pepper

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