Tomatillo And Poblano Salsa

Sara's Tiny Kitchen
by Sara's Tiny Kitchen
8 servings
25 min

Perfect for a Cinco de Mayo celebration, this is an incredibly easy tomatillo and poblano salsa that only requires a few ingredients and can elevate any dish you add it to. It’s got a bright and happy flavor, and it’s also great on its own as simple chips and dip.

When it comes to Salsas, I will almost always pick a green salsa over a red salsa. I also prefer verde enchiladas to your standard red sauce enchiladas.

For most of my life, I thought that green salsas came from green tomatoes, and I was actually embarrassingly old before I realized that tomatillos were NOT interchangeable with tomatoes. I had always seen tomatillos in the store, but I honestly thought they were just a harder to get to tomato. It wasn’t until far too recently that I received tomatillos in a meal kit service dinner and realized just how easy and delicious these little guys are to prepare on their own.

Tomatillo And Poblano Salsa
Recipe details
  • 8  servings
  • Prep time: 5 Minutes Cook time: 20 Minutes Total time: 25 min
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Tomatillo and Poblano Salsa
  • 1 1/2 pounds tomatillos, fresh, husks removed and sliced in half
  • 2 poblano peppers, halved (seeded if desired)
  • 2 jalapeno peppers, halved (seeded if desired)
  • 1 large onion, peeled and cut into rings
  • 1 cup packed fresh cilantro (stems are okay)
  • 2-3 tablespoons fresh lime juice
  • 1 teaspoon salt
  • tortilla chips, if desired
To Make Tomatillo and Poblano Salsa
Preheat your oven to 425.On a foil lined baking sheet, place the tomatillos and halved peppers cut side down. Add the onions onto the baking sheet and bake for 20 minutes or until browned and tender.
Using tongs, carefully remove the peppers from the sheet pan and place them in a bowl, and cover the bowl with plastic wrap. Let the peppers cool for 20 minutes and then remove and discard the charred pepper skins.
Place the tomatillos, onions and peppers along with any accumulated juices from the baking sheet into the bowl of a food processor. Add the cilantro, lime juice and salt as well, and run the food processor until the salsa reaches your desired consistency. If you like the salsa a little smoother, add a few tablespoons of water.
Serve with chips.
Sara's Tiny Kitchen
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  • This looks really really good! Already added to my shopping list. I am a tomato gobbler and love red as much as tomatillos. Living in Southern California it's in my blood and probably my DNA at this point. Going to prepare exactly as written. And my bubble buddies are garlic freaks so to the second batch and have them do a blind tasting and see what they have to say. Roasted garlic will be fabulous in this recipe. Pinned and will come back at a later date with the results. Thanks so much for sharing!!!