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Roasted Tomatillo-Poblano Salsa

  • Prep 20 min
  • Total 50 min
  • Servings 12

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. ...MORE+ LESS-

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

Hide Images
  • 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.

Expert Tips

  • 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

Nutrition Facts

Serving Size: 1 Serving
Calories
54
% Daily Value
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.

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