Roasted Poblano Salsa Verde

Roasted Poblano Salsa Verde
Prep time
Cook time
Total time
Recipe type: Sauce
Cuisine: Mexican
  • 2 large poblano peppers, seeded and cut into large strips
  • 8 medium tomatillos, peeled and rinsed and cut into quarters
  • 1 tbsp canola oil
  • 1 tsp salt
  • ½ tsp pepper
  • 2 cloves garlic
  • juice and zest of 1 lime
  • ⅓ cup onion, roughly chopped
  1. Preheat broiler to high and place oven rack in the top most slot.
  2. Toss the poblanos and tomatillos with the canola oil, salt and pepper. Broil on high for 7-10 minutes or until vegetables have some charred areas. Toss half way through to ensure all sides of veggies get some charred marks.
  3. In the bowl of a food processor, add in the roasted poblano mixture, juice and zest from a lime and garlic. Pulse for about 10-15 seconds or until roughly chopped, but combined.
  4. Add in the chopped onion and pulse again until onion pieces are smaller than a pea. Consistency is up to you! Pulse for a longer period of time if you like a smoother salsa. Less time for a chunkier salsa!