↞ recipe box start page
Category: Salsa/ Gucamole
Prep Time: Cook Time: Total Time:
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.
view more member recipes
Roasted Tomatillo and Poblano Salsa
view my recipes
print
save
Category: Salsa/ Gucamole
Prep Time: Cook Time: Total Time:
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.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Chicken Enchiladas With Roasted Tomatillo Chile Salsa
by charlene8819
ROASTED TOMATILLO CHILE SALSA: 1 pound tomatillos, husked 1 white onion, peeled, sliced, quartered or whole 4 garlic cloves 2 jalapenos 2 teaspoons ground cumin 1 teaspoon salt 1/2 cup ch
by charlene8819
ROASTED TOMATILLO CHILE SALSA: 1 pound tomatillos, husked 1 white onion, peeled, sliced, quartered or whole 4 garlic cloves 2 jalapenos 2 teaspoons ground cumin 1 teaspoon salt 1/2 cup ch
Tomatillo Salsa
by charlene8819
Complete in 30 minutes Serves 32 1 1/2 lb fresh tomatillos, husks removed 2-3 serrano chilies, seeded 2 large garlic cloves, peeled 1/2 medium white onion, coarsley chopped 1/4 cup coarsley ch
by charlene8819
Complete in 30 minutes Serves 32 1 1/2 lb fresh tomatillos, husks removed 2-3 serrano chilies, seeded 2 large garlic cloves, peeled 1/2 medium white onion, coarsley chopped 1/4 cup coarsley ch
Smoky Tomatillo Salsa
by sgre52160
1 lb tomatillos, husks removed 1 tbsp olive oil 1/4 cup finely chopped red onion 1/2 cup fresh cilantro leaves, chopped 2 canned chipolte chiles, finely chopped OR 2 dried chipolte chiles (see
by sgre52160
1 lb tomatillos, husks removed 1 tbsp olive oil 1/4 cup finely chopped red onion 1/2 cup fresh cilantro leaves, chopped 2 canned chipolte chiles, finely chopped OR 2 dried chipolte chiles (see
Tomatillo Summer Salsa
by HappyCook80
Tomatillo Summer Salsa 3 large tomatoes, seeded and coarsely chopped 1 small fresh jalapeno chili, seeded and minced 1 clove garlic, minced 2 tbsp. finely chopped cilantro 2 tomatillos, husks r
by HappyCook80
Tomatillo Summer Salsa 3 large tomatoes, seeded and coarsely chopped 1 small fresh jalapeno chili, seeded and minced 1 clove garlic, minced 2 tbsp. finely chopped cilantro 2 tomatillos, husks r
Chicken Chilaquiles With Smoky Tomatillo Salsa
by HappyCook80
Chicken Chilaquiles with Smoky Tomatillo Salsa 4 cups shredded cooked rotisserie chicken 3 cups vegetable oil 16 ounces corn tortillas, cut in 1/2 inch strips 1 yellow onion, chopped 1 14.5 oun
by HappyCook80
Chicken Chilaquiles with Smoky Tomatillo Salsa 4 cups shredded cooked rotisserie chicken 3 cups vegetable oil 16 ounces corn tortillas, cut in 1/2 inch strips 1 yellow onion, chopped 1 14.5 oun
view more member recipes
related CDKitchen recipes
Butternut Squash Soup With Roasted Poblano Peppers
Fish Fajitas With Tomatillo Guacamole
Creamy Avocado-Tomatillo Salsa
Chile Verde With Pork And Nopales
Roasted Poblano Vinaigrette
Pulled Pork Tacos With Tomatillo Salsa
Roasted Corn And Tomatillo Salsa
Cinco De Mayo Southwestern Barbecued Salmon
Smoky Poblano Pasta with Black Bean and Roasted Corn Cream Sauce
Guppy's On The Beach Bacon-Wrapped Jumbo Shrimp with Smoked Corn & Poblano Pepper Relish