Roasted Poblano Salsa Verde
You remember last week when I posed THIS delicious Roasted Peach & Blueberry Compote? Well, in addition to bringing home a great haul of the sweetest peaches ever, I also picked up a few other veggies at the farm market…including tomatillos! I brought home these little green berries (yup they’re berries – related to the gooseberry) with a huge hankering for some tangy salsa verde.
I haven’t cooked with tomatillos all that much. They are by no means a regular visitor in my kitchen. But I have cooked with them a few times and absolutely love their tangy, tart flavor! It brightens up just about any dish. However, I find that they are especially delicious when they’re roasted. All that flavor gets intensified, the flesh gets nice and soft with a few areas of smoky charred skin. Yum!
Tomatillos are perfect for salsa verde. But they don’t have any heat! And with a hot sauce obsessed husband, I cannot make a homemade salsa with absolutely not heat factor. Luckily for him, I had 2 large poblanos that were just waiting to be used in the fridge. So I chopped ’em up and threw them alongside the tomatillos for a quick broil in the oven! The perfect base for a salsa verde.
Well this salsa definitely did not last long. The perfect dip for crispy tortilla chips, but also as I found…delicious on top of my morning eggs! Roasted Poblano Salsa Verde…avocado…scrambled eggs. Wow. Best breakfast ever. So if you make this salsa…which you really should, set some aside for breakfast! It’ll blow your mind!
Roasted Poblano Salsa Verde:
- 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
- 1/2 tsp pepper
- 2 cloves garlic
- juice and zest of 1 lime
- 1/3 cup onion, roughly chopped
- Preheat broiler to high and place oven rack in the top most slot.
- 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.
- 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.
- 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!