Roasted Tomatillo-Poblano Salsa

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.

Prep Time

20

Minutes

Total Time

50

Minutes

Makes

12

servings

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
  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.
Makes 12 servings (1/4 cup)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serving Tip
Serve this salsa the traditional way with tortilla chips or use it to top grilled chicken or fish. It also makes a nice topping for fajitas or tacos.

Nutrition Information:

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