Becky Luigart-Stayner
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.
Read More
Advertisement - Continue Reading Below
Yields: 2 c.
Prep Time: 15 mins
Total Time: 1 hr
Ingredients
Save Recipe- 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
Directions
- 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.
- 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.
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below
ncG1vNJzZmivp6x7pLvUp6ursZyew6q6xmeaqKVfm7ywsIydqaKmm6h8on%2BYcHBybmJlfLO7wKyrnpxdqbyurdOio6WnXZa7pXnPqJmlmZ6kerSty6yYZqqVmLaxsY4%3D