Tomatillo Poblano Crema Salsa
Tomatillo Poblano Crema Salsa
Ingredients
For Roasting
- 1 pound tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and seeded
- 1 jalapeño, stemmed (optional, for more heat)
- 1/2 yellow onion, roughly chopped
- 3 garlic cloves, peeled
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For Blending and Finishing
- 1/2 cup fresh cilantro, packed
- 2 tablespoons lime juice
- 1/2 cup Mexican crema, or sour cream
- 1/4 teaspoon salt, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400
- 2
Arrange the husked and rinsed tomatillos, stemmed and seeded poblano peppers, optional jalapeño, roughly chopped yellow onion, and peeled garlic cloves on the prepared baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon of salt. Toss gently to ensure all vegetables are lightly coated.
⏱️ 5 min
- 3
Roast the vegetables in the preheated oven for 20 to 25 minutes, or until they are softened and have developed some charring. The tomatillos should be bursting slightly.
⏱️ 25 min•🌡️ 400
- 4
Carefully remove the baking sheet from the oven and allow the roasted vegetables to cool slightly for about 5 minutes.
⏱️ 5 min
- 5
Transfer all the roasted vegetables, along with any accumulated pan juices, to a blender. Add the packed fresh cilantro, lime juice, and Mexican crema (or sour cream) to the blender.
⏱️ 5 min
- 6
Blend the mixture until it is completely smooth and creamy. Taste the salsa and add the remaining 1/4 teaspoon of salt, or more, as needed, to achieve your desired seasoning.
⏱️ 2 min
- 7
Serve your Tomatillo Poblano Crema Salsa warm or chilled. It pairs wonderfully with tacos, enchiladas, grilled meats, or as a dip.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Tomatillo Poblano Crema Salsa
Ingredients
For Roasting
- 1 pound tomatillos, husked and rinsed
- 2 poblano peppers, stemmed and seeded
- 1 jalapeño, stemmed (optional, for more heat)
- 1/2 yellow onion, roughly chopped
- 3 garlic cloves, peeled
- 1 tablespoon olive oil
- 1/2 teaspoon salt
For Blending and Finishing
- 1/2 cup fresh cilantro, packed
- 2 tablespoons lime juice
- 1/2 cup Mexican crema, or sour cream
- 1/4 teaspoon salt, as needed
Instructions
- 1
Preheat your oven to 400°F. Line a baking sheet with parchment paper for easy cleanup.
⏱️ 5 min•🌡️ 400 - 2
Arrange the husked and rinsed tomatillos, stemmed and seeded poblano peppers, optional jalapeño, roughly chopped yellow onion, and peeled garlic cloves on the prepared baking sheet. Drizzle with olive oil and sprinkle with 1/2 teaspoon of salt. Toss gently to ensure all vegetables are lightly coated.
⏱️ 5 min - 3
Roast the vegetables in the preheated oven for 20 to 25 minutes, or until they are softened and have developed some charring. The tomatillos should be bursting slightly.
⏱️ 25 min•🌡️ 400 - 4
Carefully remove the baking sheet from the oven and allow the roasted vegetables to cool slightly for about 5 minutes.
⏱️ 5 min - 5
Transfer all the roasted vegetables, along with any accumulated pan juices, to a blender. Add the packed fresh cilantro, lime juice, and Mexican crema (or sour cream) to the blender.
⏱️ 5 min - 6
Blend the mixture until it is completely smooth and creamy. Taste the salsa and add the remaining 1/4 teaspoon of salt, or more, as needed, to achieve your desired seasoning.
⏱️ 2 min - 7
Serve your Tomatillo Poblano Crema Salsa warm or chilled. It pairs wonderfully with tacos, enchiladas, grilled meats, or as a dip.
⏱️ 1 min