Roasted tomatillo and poblano salsa

Roasted tomatillo and poblano salsa

I got this recipe from my sister Nancy, who overheard a women tell it to her friend at the Whole Foods in TriBeCa, so naturally I had to try it. This salsa is great over everything. I made it last night for our family dinner and it was a big hit. Most of my family enjoyed it layered on their steak. I enjoyed mine over my beans, rice and every vegetable I had on my plate. Salsas are very popular here in San Antonio, they’re easy to make and add a huge hit of flavor to your food. Somehow they have fallen out of my repertoire, but now they’re back I’m happy to say. A big thank you goes out to my awesome sister for this recipe.

This salsa is great served room temperature or chilled. The original recipe called for everything to be roasted in the oven, but I really love my cast iron skillet, so that’s what I used. It also called for a jalapeno, but I used a serrano instead because at the Jones house we like it spicy.

Tomatillo and poblano salsa

Roasted tomatillo and poblano salsa

6 Tomatillos

1 Poblano

1 Serrano pepper, or a jalapeno

2 Large garlic cloves, unpeeled

1/2 Small onion, unpeeled

Cast iron skillet Tomatillo and poblano salsa

Heat your dry cast iron skillet on medium high and add everything. You might want to grab a cold drink at this point, because you don’t want to rush the dry roasting. Keep turning until everything is roasted/blackened on all sides. It’s very important that all the ingredients are dried very well before you start roasting, especially the peppers. They will pop if they are wet.

Roasted Tomatillo and poblano salsa

Here is what my goodies looked like after they were roasted. To make the peppers easier to peel place them in a plastic bag or a glass bowl with a lid. Let them cool for a few minutes and peel. Once everything is peeled place all the ingredients in your food processor. I removed the seeds from my poblano but kept the seeds in the serrano to give it an extra kick. Tomatillos have a lot of seeds in them so this cut down on some of the seeds in the final product.

Tomatillo and poblano salsa

Process until smooth, yet still a little chunky. Do not over process, salsas should be a little chunky.

Tomatillo and poblano salsa

Here is the finished product, delicious and ready to eat. The more the salsa sits the more water it releases, if you are making this ahead of time drain the excess water before serving it. Enjoy this salsa over tempeh, tofu, legumes, meat or fish. Also be sure to check out my latest post on mySA where I discuss my views on taking a “cheat day” from your diet.