Shelly's Recipe

Roasted Tomatillo and Poblano Salsa

Category: Salsa/ Gucamole

2 medium white onions, skin left on and halved
2 large poblano peppers
10 tomatillos (about 2 pounds), husked and washed
1-2 jalapenos (optional)
4 large garlic cloves, whole with skin left on
1 cup chopped cilantro or to taste
2 Tablespoons freshly squeezed lime juice
Kosher salt to taste


Preheat the broiler and position an oven rack in the highest position. Place the halved onions cut side down on a rimmed baking sheet along with the poblano, tomatillos, jalapenos, and garlic. Broil the vegetables, rotating as necessary until the skins have blistered and are slightly charred on all sides. Keep a close eye on them as the onions and garlic will cook faster than the peppers and tomatillos.

Transfer the vegetables to a large bowl, cover with plastic wrap and allow them to cool until they can easily be handled. Remove the skin from the onion, trim the top and root end and roughly chop. Peel the garlic and chop. Rub the skins off the peppers, discard the stems and seeds and roughly chop.

Place the onions, garlic, peppers, and tomatillos in a food processor and pulse until blended, but still chunky. Add the cilantro and lime juice and pulse until almost smooth. Season generously with salt to taste.