Salsa Verde with Roasted Poblanos, Tomatillos and Jalapeños

Ingredients

Makes about 3 cups

• 1 pound tomatillos, husked and rinsed

• 2 poblano peppers

• 2 jalapeños (use 1 for mild, 3 for hot)

• 1 small white onion, quartered

• 3 cloves garlic, unpeeled

• 1 cup fresh cilantro (lightly packed)

• Juice of 1 lime

• 1 teaspoon kosher salt (adjust to taste)

• Optional: 1–2 tablespoons neutral oil for gloss and body

Method

1. Roast the vegetables

For depth of flavour and a slight smoky note:

Broiler or Grill Method

• Set broiler to high (or preheat grill to medium-high).

• Place tomatillos, poblanos, jalapeños, onion, and garlic on a sheet tray.

• Roast for 8–12 minutes, turning once, until the tomatillos blister, the chiles char, and the onion edges caramelize.

  
  

2. Steam and peel the poblanos

• Transfer the hot poblanos to a bowl and cover with a plate or plastic wrap for 5 minutes.

• Peel off the loose skin, remove seeds and stems.

  
  

3. Prep the jalapeños

• Remove stems.

• For less heat, remove the seeds and membranes.

• For full flavour, leave them intact.

  
  

4. Blend

Add to a blender:

• Roasted tomatillos

• Roasted onion

• Squeezed-out roasted garlic

• Peeled poblanos

• Prepared jalapeños

• Cilantro

• Lime juice

• Salt

  
  

Blend until smooth but still textured. Add a splash of water if it’s too thick, or a tablespoon of oil for a silky finish.

5. Adjust

Taste and correct:

• More lime for brightness

• More salt for balance

• More jalapeño for heat

• More cilantro for freshness

  
  

6. Chill and serve

Rest in the fridge for at least 30 minutes so the flavours settle and sharpen.

Uses

• Tacos, carnitas, or grilled chicken

• Eggs or breakfast skillets

• A base for green enchiladas

• A finishing sauce for grilled vegetables or fish

 Enjoy!