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Roasted Tomatillo-Poblano Salsa

Enjoy the hot and tangy taste in this classic salsa made using tomatillos and poblano – a perfect Mexican condiment to be served with any meal.

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  • Prep Time 20 min
  • Total Time 50 min
  • Servings 12

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 1 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.
  • 2 Roast uncovered 15 minutes or until vegetables are browned and tender.
  • 3 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.

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
54
,
% Daily Value
Total Fat
3g
3%
(Saturated Fat
0g,
0%
),
Sodium
100mg
100%;
Total Carbohydrate
7g
7%
(Dietary Fiber
1g
1%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
1 Vegetable; 1/2 Fat;
Carbohydrate Choices:
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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