Best Roasted Tomatillo Poblano Salsa Recipes

ROASTED TOMATILLO-POBLANO-AVOCADO SALSA

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
• Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.

ROASTED POBLANO PEPPER & TOMATILLO SALSA

Steps:

• Slice poblano pepper into medium-thin strips, avoiding seeds.
• It is not necessary to use the entire pepper as poblano peppers can sometimes be large (bell pepper sized).
• Peel garlic and chop each clove in half.
• Place all of this in shallow pan and roast for 20 minutes under broiler set to “low” – toaster oven works fine.
• If you have a kitchen torch, you may use this to fire-roast the peppers as well.
• Drain liquid from canned tomatoes and canned chilies, chop Roma tomato into quarters.
• Peel and chop onion into quarters.
• Do the same with the tomatillos.
• Add all of this to a food processor and process until salsa is thoroughly blended.
• Add olives and the juice of the lime and process again.
• Add half of the cilantro leaves, roasted poblano peppers and garlic, black beans (if used) and tequila and process again, adding the corn at the final stage of processing to ensure the corn is not puréed.
• Salsa should be a nice consistency.
• Don’t over-process!
• Pour into a mixing bowl and stir in 2-4 teaspoons of sea salt (to taste), any additional lime juice that can be squeezed and a teaspoon of coarsely-ground pepper.
• Zest the lime and add this to the salsa.
• If you don’t have a zester, simply use a fine cheese grater.
• This adds a great fresh zing to the salsa.
• Cover and refrigerate to allow flavors to mesh.
• Immediately prior to serving, chop the remaining cilantro leaves and stir into the salsa.
• Serve with your choice of corn tortilla chips!

ROASTED TOMATILLO-POBLANO SALSA

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.

TOMATILLO AND ROASTED POBLANO SALSA

Steps:

• Combine the tomatillos, roasted poblano, cilantro, onion, and vinegar in the bowl of a food processor; pulse until finely chopped. Season with salt and pepper.

ROASTED TOMATILLO-POBLANO-AVOCADO SALSA

Steps:

• 1. Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat. 2. Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.