Smoky Salsa Verde

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  • Makes 3 cups
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    Nutritional Information

    Per Serving

    • Calories 50 calories
    • Fat 5 g (sat 0g)
    • Cholesterol 0 mg
    • Sodium 160 mg
    • Protein 0 g
    • Carbohydrate 2 g
    • Sugar 1 g
    • Fiber 1 g
    • Iron 0 mg
    • Calcium 4 mg

Preheat the broiler. Toss together the tomatillos, poblanos, onion, black pepper, 1 tablespoon of the oil, and ¼ teaspoon of the salt to coat on a rimmed baking sheet. Broil, 5 inches from heat, turning occasionally, until the peppers are blistered and charred in spots, about 8 minutes. Cool completely.

Brush the skins off the poblanos with a paper towel; pulse with the remaining roasted vegetables and ¾ cup of the cilantro in a food processor until coarsely chopped. Stir in the lime juice, the jalapeño, the remaining cilantro, 7 tablespoons oil, and 1¾ teaspoons salt. Serve immediately, or refrigerate in an airtight container up to 3 days.

Ingredients

  1. Check ½ pound tomatillos, husks removed
  2. Check 2 large poblano peppers
  3. Check ½ medium red onion, sliced
  4. Check ¼ teaspoon black pepper
  5. Check ½ cup canola oil, divided
  6. Check 2 teaspoons kosher salt, divided
  7. Check 1 large bunch fresh cilantro, chopped, divided
  8. Check ¼ cup fresh lime juice (from about 2 limes)
  9. Check 1 jalapeño pepper, seeds removed, finely chopped

Directions

  1. Preheat the broiler. Toss together the tomatillos, poblanos, onion, black pepper, 1 tablespoon of the oil, and ¼ teaspoon of the salt to coat on a rimmed baking sheet. Broil, 5 inches from heat, turning occasionally, until the peppers are blistered and charred in spots, about 8 minutes. Cool completely.
  2. Brush the skins off the poblanos with a paper towel; pulse with the remaining roasted vegetables and ¾ cup of the cilantro in a food processor until coarsely chopped. Stir in the lime juice, the jalapeño, the remaining cilantro, 7 tablespoons oil, and 1¾ teaspoons salt. Serve immediately, or refrigerate in an airtight container up to 3 days.