Fire-roasted Tomatillo-and-Poblano Salsa

recipe

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.

Yield:

Makes 6 cups

Recipe from

Coastal Living

Ingredients

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

Preparation

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.

Rob Robinson,

Bad Bean Taqueria, Corolla, North Carolina,

Coastal Living

July 2009
My Notes

Only you will be able to view, print, and edit this note.

Add Note