Roasted Tomatillo and Poblano Salsa

Name: Roasted Tomatillo and Poblano Salsa
Prep time: 15 min
Total time: 1 h
Yield: 2 c.
Ingredients: 1 lb. fresh tomatillos, husks removed and rinsed; 2 fresh poblano peppers; 1 jalapeño pepper; 1 small onion, cut into eight wedges; 3 garlic cloves, unpeeled; 2 tbsp. fresh lime juice (from 1 lime); 1/2 c. loosely packed fresh cilantro; 1 tbsp. olive oil; Kosher salt and freshly ground black pepper; Tortilla chips, for serving

This tart, earthy salsa gets just a touch of heat from a jalapeño.

By Lyda Jones BurnettePublished: Apr 25, 2022

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roasted tomatillo and poblano salsa with warm tortilla chips on a table with flowers and a candle

Becky Luigart-Stayner

Yields:

2 c.

Prep Time:

15 mins

Total Time:

1 hr

This tart, earthy salsa gets just a touch of heat from a jalapeño, but plenty more flavor by charring most of the vegetables under a broiler. If you can't find the ingredients at your local big-name supermarket, they're sure to be readily available at any Mexican grocery store. Serve it with chips, or as a topping in our White Turkey and Poblano Chili.

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Ingredients

1 lb. fresh tomatillos, husks removed and rinsed
2 fresh poblano peppers
1 jalapeño pepper
1 small onion, cut into eight wedges
3 garlic cloves, unpeeled
2 Tbsp. fresh lime juice (from 1 lime)
1/2 cup loosely packed fresh cilantro
1 Tbsp. olive oil
Kosher salt and freshly ground black pepper
Tortilla chips, for serving

Directions

1. Step 1Heat broiler. Place tomatillos, peppers, onion, and garlic on a large rimmed baking sheet. Broil, turning peppers halfway through, until vegetables are charred, 7 to 9 minutes. Cool completely.
2. Step 2Remove stem and seeds from peppers; peel garlic. Place vegetables, lime juice, cilantro, and oil in blender or food processor. Process until smooth, 15 to 20 seconds. Season with salt and pepper. Serve with chips.

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