Tomatillo Poblano Green Salsa (Print View)

Tangy salsa with roasted tomatillos and poblanos, perfect for tacos, grilled dishes, or fresh dipping.

# Components:

→ Vegetables

01 - 1 lb (450 g) tomatillos, husked and rinsed
02 - 2 large poblano peppers
03 - 1 small white onion, quartered
04 - 2 cloves garlic, unpeeled
05 - 1–2 jalapeño peppers, stemmed (seeded for less heat)

→ Herbs & Seasonings

06 - 1/2 cup fresh cilantro leaves
07 - 1 tbsp fresh lime juice (about 1 lime)
08 - 1 tsp sea salt, or to taste

# Directions:

01 - Preheat your broiler or grill to high heat. Arrange tomatillos, poblano peppers, onion, garlic cloves, and jalapeño peppers on a baking sheet. Broil or grill, turning them periodically, until the tomatillos are blistered and the poblano peppers are charred and tender, approximately 8–10 minutes.
02 - Transfer the charred poblano peppers to a bowl. Cover the bowl tightly with plastic wrap and allow the peppers to steam for 5 minutes. Once steamed, carefully peel off and discard the charred skins and remove the seeds from the poblano peppers.
03 - Peel the softened garlic cloves.
04 - Combine the roasted tomatillos, peeled poblano peppers, onion, peeled garlic, jalapeños, fresh cilantro leaves, fresh lime juice, and sea salt in a blender or food processor. Process until the mixture is smooth but retains a slightly chunky texture.
05 - Taste the salsa and adjust the salt or lime juice content as necessary to achieve your desired flavor profile.
06 - Serve the salsa immediately. For optimal flavor development, refrigerate the salsa for up to 4 days.

# Expert Advice:

01 -
  • Fresh ingredients create authentic flavor that store-bought salsas can't replicate
  • Ready in just 25 minutes with mostly hands-off cooking time
  • Versatile condiment that elevates everything from simple chips to grilled meats
  • Perfect make-ahead option that actually improves after a day in the refrigerator
02 -
  • This salsa contains less than 25 calories per generous serving
  • The roasting process naturally preserves this salsa for several days in the refrigerator
  • Tomatillos are not unripe tomatoes but a completely different fruit with their own unique tangy flavor
  • Poblanos offer gentle heat about one fifth the spiciness of jalapeños
03 -
  • Always char your vegetables properly dark spots are not mistakes but flavor treasures
  • For maximum flavor development, make this salsa at least 4 hours before serving
  • When adjusting seasoning, remember that flavors intensify after refrigeration
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