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The Flavor Bender Uncategorized Roasted Poblano and Tomatillo Salsa Verde

Roasted Poblano and Tomatillo Salsa Verde

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Author: Dini K.
Updated: 11/20/2017
Roasted Poblano and Tomatillo Salsa Verde - So easy to make with big roasted flavors and perfect as a dip, on tacos and so much more! CLICK to get the recipe. REPIN to save for later. #TheFlavorBender

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!

(PIN IT FOR LATER)

Roasted Poblano and Tomatillo Salsa Verde - So easy to make with big roasted flavors and perfect as a dip, on tacos and so much more! CLICK to get the recipe. REPIN to save for later. #TheFlavorBender

Roasted Poblano and Tomatillo Salsa Verde - So easy to make with big roasted flavors and perfect as a dip, on tacos and so much more! CLICK to get the recipe. REPIN to save for later. #TheFlavorBender

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!

Roasted Poblano and Tomatillo Salsa Verde - So easy to make with big roasted flavors and perfect as a dip, on tacos and so much more! CLICK to get the recipe. REPIN to save for later. #TheFlavorBender

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.

Roasted Poblano and Tomatillo Salsa Verde - So easy to make with big roasted flavors and perfect as a dip, on tacos and so much more! CLICK to get the recipe. REPIN to save for later. #TheFlavorBender
Roasted Tomatillos and Poblanos

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?

Roasted Poblano and Tomatillo Salsa Verde - So easy to make with big roasted flavors and perfect as a dip, on tacos and so much more! CLICK to get the recipe. REPIN to save for later. #TheFlavorBender

Roasted Poblano and Tomatillo Salsa Verde - So easy to make with big roasted flavors and perfect as a dip, on tacos and so much more! CLICK to get the recipe. REPIN to save for later. #TheFlavorBender

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.

(PIN IT FOR LATER)

Roasted Poblano and Tomatillo Salsa Verde - So easy to make with big roasted flavors and perfect as a dip, on tacos and so much more! CLICK to get the recipe. REPIN to save for later. #TheFlavorBender

 

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5 from 18 votes

Roasted Poblano and Tomatillo Salsa Verde

Author: Dini K.
Servings: 1 1/2 cups
Print Rate

Ingredients:

  • 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

Instructions:

  • 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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Roasted Poblano and Tomatillo Salsa Verde - So easy to make with big roasted flavors and perfect as a dip, on tacos and so much more! CLICK to get the recipe. REPIN to save for later. #TheFlavorBender

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  1. Andrea says

    February 20, 2021 at 23:38

    5 stars
    Wow! This was my first time making a green salsa. This was FANTASTIC!! We tested it without the cumin and garlic, and for sure it needed it. We added the roasted garlic and the spices. Wowza! Just incredible. I had never used tomatillos before either. The whole shopping and then peeling and washing and then roasting was really cool. Brushing the peppers and tomatillos really helped get the roasted color on them too. We ended up with some juices in the roasting/broiler sheet. We scraped and went ahead and added it for more flavor. This gave us exactly 1 mason jar, 160z, of green salsa. Tomorrow we will use it to make poblano quesadillas! But it’s so delish all by itself with chips. Thank you for this awesome recipe and experience!!

    Reply
  2. Vicky torres says

    February 20, 2021 at 09:51

    I loved this recipe

    Reply
  3. Sid says

    February 13, 2021 at 18:08

    5 stars
    Made a short (1/3) batch and it came out perfect. Reminded us of the salsa verde we had in the streets of Mexico. Brilliant

    Reply
  4. Jennifer says

    October 1, 2020 at 14:29

    5 stars
    Delicious! The best salsa verde I’ve ever had, it makes amazing enchiladas! I used homegrown tomatillos, pablanos, onions and jalapenos. I will definitely be making more and canning it.

    Reply
  5. Rene says

    September 19, 2020 at 18:42

    5 stars
    Fantastic recipe !! i added some red asian tia bird chillies ,cheicken stock and roasted a tomato with all the other stuff and added it all together and pureed. Thank you so much and im happy i found your on google images .

    Regards,
    Rene , Florida

    Reply
  6. JJ says

    September 16, 2020 at 11:57

    This recipe is great! So ridiculously easy and as the author said, packed with SO MUCH flavor! I made 2 batches and am so happy with the results that I am going back to my local organic farm stand to buy more ingredients to make more before the seasons ends. I’m going to be canning them too! This has now made me want to see what other sauces are offered here on the Flavor Blender. Thank you!

    Reply
    • Janice Godfrey says

      September 16, 2020 at 11:58

      5 stars
      I forgot to add the 5 stars!

      Reply
  7. Cyndy says

    August 1, 2020 at 18:49

    5 stars
    Mixed with some coleslaw sauce and shredded cabbage on fish tacos……yum!

    Reply
  8. E&E says

    July 26, 2020 at 10:49

    5 stars
    We enjoyed the recipe! The poblano peppers roasted fine in the oven. I usually just rinse the peppers really well; sometimes I use a little soap diluted with water to clean then. My husband put them in a bowl and covered them with plastic wrap. I like to remove the black parts, too. [A lot of cooking is trial and error, yet that’s how new recipes are discovered:) By the way, roasted garlic was a amazing!]

    Reply
  9. Wesley Bielinski says

    May 15, 2020 at 17:59

    Do you remove the waxy coating on the Poblano’s before processing? I’ve always “burned” Poblano’s directly on the stove’s gas burners, once blackened you put them in a bowl and cover to allow them to steam and then rub all the black off, rinse and process.

    Reply
  10. Beth Adams says

    September 18, 2019 at 11:54

    5 stars
    Best salsa verde recipe I’ve come across, flavor was perfect.

    Reply
  11. Jenny Nellis says

    July 12, 2018 at 10:36

    5 stars
    I looove this recipe! One of the best Verde sauces I have ever had!
    Made it to go with taco night and people couldn’t stop eating it. I am going to try and can it today. Hoping for the best! Thank you for an awesome recipe!

    Reply
    • Dani says

      November 6, 2018 at 23:29

      Did you can this .?? and how long did you process?

      Reply
  12. Cindy Palmer says

    November 16, 2017 at 17:27

    OMG just made this I will never buy jar salsa verda again! Posted pic on face book!

    Reply
  13. Briana says

    October 17, 2017 at 23:50

    5 stars
    Made this tonight and it’s yummy! It was easy to make and the flavor is awesome! It is pretty spicy- which I like, but just be aware. 🙂

    Reply
  14. Kerry says

    September 10, 2017 at 05:39

    Have you ever tried freezing this to have on hand?

    Reply
    • Dini says

      September 11, 2017 at 00:13

      Hi Kerry! I haven’t frozen it myself (it always gets used within a day!) but I wouldn’t have an issue freezing this, and using it within a week. I would freeze it in portions if you feel that you won’t use it all up at once, to prevent refreezing.
      Hope that helps!
      Dini

      Reply
  15. Jamie says

    August 31, 2017 at 16:05

    5 stars
    To have a cleaner texture after you char the peppers put them in a plastic bag to steam for 30 min and peel the skins. Growing up in California I use chard peppers in numerous recipes.

    Reply
    • Dini says

      September 1, 2017 at 11:27

      Hi Jamie! 🙂 I usually steam for about 15 minutes to remove the skin for all my bigger peppers, but I don’t for the smaller ones like jalapenos. But I chose not to do that for the Poblanos for this recipe, because I like it with the skin on (extra char flavor!!), but steaming to remove the skins is definitely an option if you like a smoother sauce-like salsa verde!

      Reply
  16. Winnie says

    May 13, 2016 at 00:31

    5 stars
    WOWWW This Salsa Verde looks GOOD !!
    I’m pretty lazy when it comes to cooking but I need to ask our housekeeper to make it. It will be a hit with my family

    Reply
  17. IGOR @ COOKING THE GLOBE says

    May 12, 2016 at 09:05

    5 stars
    This Salsa Verde looks amazing! I discovered tomatillos only few months ago when the Mexican soup recipe called for them. I actually loved the taste of these little guys so I am going to try this sauce, Dini. Thanks for the recipe!

    Reply
  18. Suzanne says

    May 11, 2016 at 14:35

    5 stars
    Looks incredibly delicious.

    Reply
  19. Just Jo says

    May 10, 2016 at 13:40

    Oh yum yum yum! I could think of so many ways to enjoy this salsa verde. It looks gorgeous 😀

    Reply
  20. Kristen says

    May 10, 2016 at 12:59

    5 stars
    Gosh, this looks really good. Salsa Verde is my husband’s favorite. I might try this for his birthday

    Reply
  21. Molly Kumar says

    May 10, 2016 at 12:28

    5 stars
    This looks so tempting Dini, I wish I could scoop some of the tomatillo salsa and chips right out of the computer screen 🙂

    Reply
    • Dini says

      May 10, 2016 at 12:31

      Thank you Molly! 🙂 It’s definitely hard to stop eating this once you start! I have to ask my husband to hide the corn chips and salsa! 🙂

      Reply
  22. Helen @ Fuss Free Flavours says

    May 10, 2016 at 12:21

    5 stars
    Roasting always makes all vegetables taste so good doesn’t it? Tomatillos are not really a thing in the UK – but I do want to get some and try this.

    Reply
    • Dini says

      May 10, 2016 at 12:26

      Roasting is the best! 🙂 Tomatillos were never a thing in NZ or Australia when I lived there, but thankfully I can find them everywhere here! Thank you for visiting my blog Helen! 🙂

      Reply
  23. Beth @ Binky's Culinary Carnival says

    May 10, 2016 at 11:44

    I agree with you, roasting the vegetables makes a huge difference in the finished salsa! Lovely!

    Reply
    • Dini says

      May 10, 2016 at 12:13

      Thank you Beth! Yes, roasting makes all the difference to the flavor and texture of the Salsa! 🙂

      Reply
  24. Julie says

    May 9, 2016 at 20:20

    This salsa verde looks amazing! I love how thick it is. Usually, they are so thin that they just fall off your chips. This one is definitely scoopable! Pinned!!

    Reply
    • Dini says

      May 10, 2016 at 12:12

      Thank you so much Julie! Isn’t that the worst? I hate salsa that doesn’t stay on the chip! Roasting the ingredients make the salsa thicker, and all the flavour is concentrated too 🙂 Hope you try this!

      Reply
  25. Bam's Kitchen says

    May 8, 2016 at 21:44

    5 stars
    Love roasted tomatillos. They are so vibrant and make the salsa so delicious. Gorgeous moody photos! Sharing everywhere my friend!

    Reply
    • Dini says

      May 10, 2016 at 12:09

      Thank you so much Bobbi!! Aren’t roasted Tomatillos the best? I make Salsa verde whenever I can, and I actually like it more than regular salsa too!

      Reply

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