This fresh, bright and delicious, Roasted Poblano and Tomatillo Salsa Verde is perfect as a dip or as a flavourful sauce for tacos, enchiladas, carnitas or pair it with meat, rice, soups whatever! Simple to make, so many uses, it’ll soon be a staple in your house too!
I discovered tomatillos when I first move to the US. Although it’s a staple in Mexican cuisine, I had never encountered this green tomato like fruit covered in a husk in New Zealand and Australia, so I was naturally curious about it. And as you’d expect, the very first thing I made with this Mexican husk tomato was a Salsa Verde!
That first time, all I used was tomatillos, garlic, jalapenos, onions and cilantro. While that was elegance in simplicity, you can’t really taste elegance now could you? So I tweaked that recipe over time to bring out as much flavour and zing as I possibly can and this is the upgraded version – Roasted Poblano and Tomatillo Salsa Verde with charred tomatillo, charred poblano, onions, jalapenos, cilantro, garlic, a pinch of cumin and lime juice.
The recipe is still simple, make no mistake, but it’s absolutely the best salsa verde I’ve ever tasted. Heaps better than anything store-bought. And with a recipe this easy, fresh, bright and delicious, why wouldn’t you make homemade roasted salsa verde?
Roasting tomatillos and poblanos is simple to do and adds so much more flavour to your salsa verde. I used fresh tomatillos for this recipe, husked them and then washed and dried ’em well (washing is important to get rid of that sticky film left on the skin after husking), and then broiled them till they were charred along with the poblano and jalapeno peppers. Poblanos are not too spicy, but yields a really great flavour. The jalapenos provide a nice kick (you can remove the seeds if you like your salsa verde a little milder). A pinch of cumin goes a long way and really complements all the flavours in this roasted tomatillo salsa verde. And finally some lime juice and salt to taste and you have a thick, ridiculously tasty and addictive roasted salsa verde that you could eat as a dip or pair it as a flavourful sauce with tacos, enchiladas, carnitas etc.
Roasted Poblano and Tomatillo Salsa Verde
- 1 lb tomatillos about 8-9; look for fresh tomatillos that are firm and bright green under the husk
- 3 poblanos
- 2 jalapenos for an extra spicy kick
- ⅓ of a large red onion
- 3 garlic cloves
- Pinch of cumin
- Handful of cilantro leaves and stems
- 1 lime
- Salt to taste
- Turn on the broiler in your oven. Line a baking sheet with foil and brush it with some oil.
- Husk, wash and dry tomatillos. Wash and dry poblanos and jalapenos.
- Place all of this and the garlic cloves on the lined baking sheet. Drizzle some oil on top and a generous sprinkling of salt and toss to mix and coat evenly.
- Wrap oil-coated garlic cloves in a small piece of foil and place it on the baking sheet.
- Place the baking sheet about 8 inches below the broiler and broil until the tomatillos and poblano peppers start to char (about 10 minutes, exact time depends on your broiler so make sure you keep an eye on it).
- Flip the tomatillos and peppers over and broil for another 5 - 10 minutes until they char on that side as well. Add the obions to char at this stage too if you like.
- Remove the baking sheet from the oven and let it cool.
- Remove the stems from the poblano and jalapeno peppers. (de-seed the jalapeno peppers if you prefer a mild salsa verde). Unwrap the softened garlic cloves from the foil and let them cool.
- Place the roasted tomatillos, poblano, jalapeno, garlic, onion, cumin, cilantro, and juice of 1 lime in a food processor.
- Pulse until everything is evenly chopped. Taste and season.
- Pour into a serving dish and serve.
“This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.”
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