ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Fire-roasted Tomatillo-and-Poblano Salsa

Yield Makes 6 cups
Prep: 10 minutes; Cook: 25 minutes; Cool: 30 minutes. This salsa is excellent with fish tacos but also simply with tortilla chips. For a milder flavor, seed the jalapeños.


  • 4 small poblano chiles, halved lengthwise
  • 2 jalapeño chiles, stems removed and halved lengthwise
  • 24 fresh tomatillos, husks removed
  • 2 tablespoons canola oil, divided
  • 4 garlic cloves, coarsely chopped
  • 1 white onion, quartered
  • 1 teaspoon ground coriander
  • 2 small bunches fresh cilantro, trimmed and coarsely chopped
  • 1 teaspoon salt

How to Make It

  1. Place peppers and tomatillos on a large rimmed baking sheet. Drizzle with 1 tablespoon oil, turning to coat with a wide spatula. Place peppers cut side down, and broil vegetables 15 minutes or until charred, turning tomatillos but not peppers. Remove from oven; set aside.

  2. Combine garlic and onion in a food processor; process until finely chopped.

  3. Heat a large nonstick skillet over medium heat; add remaining 1 tablespoon oil. Add onion mixture. Cover and cook 6 minutes or until translucent, stirring often. Stir in coriander, and cook 10 seconds.

  4. Process pepper, tomatillo, and accumulated juices in food processor until finely chopped; stir into onion mixture, and add 1 1/2 cups water. Bring mixture to a boil; reduce heat, and simmer 10 minutes. Stir in cilantro and salt. Cool completely; cover and chill.

Bad Bean Taqueria, Corolla, North Carolina