Menu

Roasted Tomatillo-Poblano Salsa

  • Save Recipe
Roasted Tomatillo-Poblano Salsa
  • Prep 20 min
  • Total 50 min
  • Servings 12
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to Make?
  • Save
  • Shop
  • Share
  • Keep Screen On
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.
Updated Jan 11, 2012

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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

54 Calories, 3g Total Fat, 1g Protein, 7g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories
54
Total Fat
3g
0%
Saturated Fat
0g
0%
Sodium
100mg
0%
Total Carbohydrate
7g
0%
Dietary Fiber
1g
0%
Protein
1g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
1 Vegetable; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
© 2021 ®/TM General Mills All Rights Reserved