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Roasted Tomatillo and Poblano Salsa
Prep time
Total time
Recipe type: Sauces
Serves: makes 3½ cups
  • 1 lb tomatillos
  • 2 poblano peppers, halved
  • 1 red onion, quartered
  • 1 jalapeno, seeded and halved
  • 2 cloves of garlic
  • ¼ cup cilantro leaves
  • 3 tablespoons vegetable oil
  • 1 tablespoon lime juice
  • ½ teaspoon sugar
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • ¼ teaspoon cumin
  • ¼ teaspoon cayenne pepper
  1. Preheat oven to broil and bring rack up to the top shelf.
  2. Line baking sheet with aluminum foil. On the baking sheet toss the tomatillos with the oil, poblanos, jalapeno, onion, garlic and spread in a layer. Broil in the oven for 15 minutes or until you see charred spots on the vegetables and they are tender.
  3. Place poblanos in a bowl, cover with plastic wrap, and let stand until cooled, 5-10 minutes. Peel off charred skins; remove stems and seed poblanos.
  4. In blender, pour in all the ingredients and blend until smooth until smooth.