Roasted Tomatillo Poblano Salsa
Roasted Tomatillo Poblano Salsa
Ingredients
For the Salsa
- 2 pounds tomatillos, husks removed, rinsed
- 1 onion, roughly chopped
- 2 poblano peppers, roughly chopped
- 1 bulb garlic, peeled cloves
- 1 tablespoon olive oil, as needed
- 1/2 teaspoon kosher salt, as needed
- 1/2 cup cilantro, leaves
- 6 limes, juiced
Instructions
- 1
Remove the papery husks from the tomatillos, then rinse them thoroughly under cold water to remove any sap or debris. Set aside.
⏱️ 5 min
- 2
Roughly chop the onion and poblano peppers. Ensure the garlic cloves are peeled.
⏱️ 5 min
- 3
Preheat your oven to 500°F. Line a half sheet tray with aluminum foil (shiny side up). Arrange the prepared tomatillos, chopped onion, chopped poblano peppers, and peeled garlic cloves onto the lined tray in a single layer.
⏱️ 2 min•🌡️ 500
- 4
Drizzle the olive oil over all the vegetables on the tray, then sprinkle generously with kosher salt. Toss everything together directly on the tray to ensure an even coating.
⏱️ 3 min
- 5
Place the tray in the preheated 500°F oven and roast for 10 to 15 minutes, or until the vegetables are nicely charred and softened.
⏱️ 15 min•🌡️ 500
- 6
Carefully remove the roasted vegetables from the oven and allow them to cool to room temperature on the tray. This will take approximately 15 minutes.
- 7
Once cooled, transfer the roasted vegetables to a food processor. Add the fresh cilantro leaves and the juice from the limes.
⏱️ 3 min
- 8
Pulse the mixture in the food processor until your desired chunky texture is achieved. Avoid over-blending if you prefer a chunkier salsa. Taste and adjust salt if necessary.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Roasted Tomatillo Poblano Salsa
Ingredients
For the Salsa
- 2 pounds tomatillos, husks removed, rinsed
- 1 onion, roughly chopped
- 2 poblano peppers, roughly chopped
- 1 bulb garlic, peeled cloves
- 1 tablespoon olive oil, as needed
- 1/2 teaspoon kosher salt, as needed
- 1/2 cup cilantro, leaves
- 6 limes, juiced
Instructions
- 1
Remove the papery husks from the tomatillos, then rinse them thoroughly under cold water to remove any sap or debris. Set aside.
⏱️ 5 min - 2
Roughly chop the onion and poblano peppers. Ensure the garlic cloves are peeled.
⏱️ 5 min - 3
Preheat your oven to 500°F. Line a half sheet tray with aluminum foil (shiny side up). Arrange the prepared tomatillos, chopped onion, chopped poblano peppers, and peeled garlic cloves onto the lined tray in a single layer.
⏱️ 2 min•🌡️ 500 - 4
Drizzle the olive oil over all the vegetables on the tray, then sprinkle generously with kosher salt. Toss everything together directly on the tray to ensure an even coating.
⏱️ 3 min - 5
Place the tray in the preheated 500°F oven and roast for 10 to 15 minutes, or until the vegetables are nicely charred and softened.
⏱️ 15 min•🌡️ 500 - 6
Carefully remove the roasted vegetables from the oven and allow them to cool to room temperature on the tray. This will take approximately 15 minutes.
- 7
Once cooled, transfer the roasted vegetables to a food processor. Add the fresh cilantro leaves and the juice from the limes.
⏱️ 3 min - 8
Pulse the mixture in the food processor until your desired chunky texture is achieved. Avoid over-blending if you prefer a chunkier salsa. Taste and adjust salt if necessary.
⏱️ 2 min