Salsa verde (green salsa) is generally made with a combination of tomatillos, green chiles, and cilantro. For this recipe, we briefly roasted our tomatillos along with a poblano pepper then combined them with a jalapeño, some scallions, garlic, cilantro, and lime. The result ~ a brightly flavored dip with just the right amount of kick.Print
Roasted Salsa Verde
Roasted tomatillos and poblano pepper combine with cilantro and jalapeño to make this fresh-flavored alternative to tomato-based salsa.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2-1/2 cups 1x
- Category: Appetizers
- 8 medium tomatillos, husked and quartered
- 1 poblano pepper
- 1 jalapeño pepper, stemmed, seeded and chopped
- 3 scallions, roughly chopped
- 1 clove garlic, chopped
- 2 tablespoons fresh cilantro, roughly chopped
- Juice of 1/2 lime
- Salt and freshly ground black pepper
- Preheat the broiler. Wash and dry the poblano pepper and place it on a rack about 6 inches below the heat. Broil until the skin chars and blisters, turning several times. Watch carefully as times will vary. Remove from the oven and place the pepper in a clean paper bag, fold the top closed and set aside to cool for about 10 minutes.
- Reduce the oven temperature to 400°F and arrange the tomatillos in a single layer on a baking sheet. Season with a little salt and pepper and roast until slightly softened, about 5 minutes. Remove from the oven and allow to cool.
- Once the poblano has cooled, peel off as much skin as possible and discard the seeds and stem. Place the poblano and tomatillos in the work bowl of a food processor. Add the jalapeño, garlic, scallions, cilantro and lime juice. Pulse until the salsa reaches a consistency you like – we like ours a little bit chunky. Taste and season with salt and pepper, transfer to a bowl and serve with your favorite tortilla chips.