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Roasted Green Chile-Tomatillo Salsa

Prep Time15 minutes
Cook Time20 minutes
Servings: 1 quart
Author: Christen Clark

Ingredients

  • 1 medium onion peel removed and cut into eighths
  • 1 poblano
  • 1 jalapeno
  • 1 1/2 lbs tomatillos husks removed and rinsed
  • 2 tbsp olive oil
  • salt
  • 1-2 limes
  • 2-4 tbsp cilantro rough chopped

Instructions

  • Preheat your oven to 400 degrees. Place the poblano, jalapeno, onion, and tomatillos on a sheet tray, toss with oil and salt, and put into the oven.
    Roast for 20 minutes turning the vegetables halfway through.
    Remove from the oven and allow to cool to room temperature.
    Once the chiles are cool enough to handle, remove any skin that has separated from the meat then remove the stem and seeds.
    Put everything into a food processor with cilantro and fresh squeezed lime juice.
    Purée until desired consistency is reached. Taste for seasonings and add more salt or lime juice and puree for another few seconds.
    Transfer to a container and enjoy immediately or store in your refridgerator for up to two weeks or freeze.