Roasted Tomatillo-Poblano Salsa

  • Prep 20 min
  • Total 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

Steps

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  • 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.

Notes









Tips

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.

Nutritional Information

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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