ROASTED TOMATILLO-POBLANO SALSA

Roasted Tomatillo-Poblano Salsa image

Provided by Betty Crocker Kitchens

Time 50m

Yield 12

Number Of Ingredients 9

1 lb tomatillos, husks removed, rinsed and cut in half
2 medium poblano chiles
1 small red onion, cut into wedges
2 tablespoons canola oil
1 jalapeño chile, seeded, chopped
1/4 cup fresh cilantro leaves
1/4 cup frozen (thawed) limeade concentrate (from 6-oz can)
1 teaspoon roasted ground cumin or ground cumin
1/2 teaspoon salt

Steps:

Heat oven to 475°F. Line 15x10x1-inch pan with foil. Place tomatillos in single layer on one end of pan; place poblano chiles and onion on other end. Drizzle oil over vegetables.
Roast uncovered 15 minutes or until vegetables are browned and tender.
Place poblano chiles in resealable food-storage plastic bag; seal bag. Let stand 15 minutes. Peel poblano chiles; discard seeds and membranes. In food processor, place poblano chiles, tomatillos, onion and remaining ingredients. Cover; process until smooth. Spoon into serving bowl. Store tightly covered in refrigerator.

Nutrition Facts : Calories 54, Carbohydrate 7 g, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg