Poblano Tomatillo Salsa Recipes

POBLANO-TOMATILLO SALSA

Steps:

• Heat greased grill to medium heat.
• Grill chiles and tomatillos 7 to 8 min. or until softened and charred on all sides, turning occasionally.
• Place chiles in bowl; cover with plastic wrap. Let stand 20 min.
• Remove and discard skins and seeds from chiles. Finely chop chiles and tomatillos; place in medium bowl. Add remaining ingredients; mix lightly.

ROASTED TOMATILLO-POBLANO SALSA

Steps:

• Heat oven to 475°F. Line 15x10x1-inch pan with foil. Place tomatillos in single layer on one end of pan; place poblano chiles and onion on other end. Drizzle oil over vegetables.
• Roast uncovered 15 minutes or until vegetables are browned and tender.
• Place poblano chiles in resealable food-storage plastic bag; seal bag. Let stand 15 minutes. Peel poblano chiles; discard seeds and membranes. In food processor, place poblano chiles, tomatillos, onion and remaining ingredients. Cover; process until smooth. Spoon into serving bowl. Store tightly covered in refrigerator.

ROASTED TOMATILLO-POBLANO-AVOCADO SALSA

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
• Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.

TOMATILLO AND ROASTED POBLANO SALSA

Steps:

• Combine the tomatillos, roasted poblano, cilantro, onion, and vinegar in the bowl of a food processor; pulse until finely chopped. Season with salt and pepper.

TOMATILLO SALSA

Steps:

• Sterilize four 8-ounce canning jars and lids (see Disclaimer).
• Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.
• Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.
• Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.
• Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.

SALSA DE TOMATILLOS COMO LAS ASADAS Y BIG STAR

Steps:

• Bring the tomatillos, garlic cloves, and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, and simmer until the tomatillos have lost their shape, 15 to 20 minutes.
• Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the serrano peppers and poblano peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet.
• Cook under the preheated broiler until about 3/4 of the skin has blackened and blistered, 3 to 5 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam for 5 to 7 minutes. Remove and discard the blackened skins. Stir the peppers into the simmering tomatillos; cook 5 minutes more.
• Heat the vegetable oil in a skillet over medium heat. Stir in the yellow onion, and cook until the onion has softened and is beginning to turn brown, 7 to 10 minutes. Place the yellow onions into a blender along with the tomatillo mixture. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the salsa moving before leaving it on to puree. Puree until no large chunks remain. Return to the skillet, and simmer over medium-high heat 5 to 7 minutes until the salsa thickens slightly. Pour into a bowl, and cool to room temperature.
• Once cool, stir in the salt, cilantro, red onion, and lime juice to serve.

ROASTED POBLANO PEPPER & TOMATILLO SALSA

Steps:

• Slice poblano pepper into medium-thin strips, avoiding seeds.
• It is not necessary to use the entire pepper as poblano peppers can sometimes be large (bell pepper sized).
• Peel garlic and chop each clove in half.
• Place all of this in shallow pan and roast for 20 minutes under broiler set to “low” – toaster oven works fine.
• If you have a kitchen torch, you may use this to fire-roast the peppers as well.
• Drain liquid from canned tomatoes and canned chilies, chop Roma tomato into quarters.
• Peel and chop onion into quarters.
• Do the same with the tomatillos.
• Add all of this to a food processor and process until salsa is thoroughly blended.
• Add olives and the juice of the lime and process again.
• Add half of the cilantro leaves, roasted poblano peppers and garlic, black beans (if used) and tequila and process again, adding the corn at the final stage of processing to ensure the corn is not puréed.
• Salsa should be a nice consistency.
• Don’t over-process!
• Pour into a mixing bowl and stir in 2-4 teaspoons of sea salt (to taste), any additional lime juice that can be squeezed and a teaspoon of coarsely-ground pepper.
• Zest the lime and add this to the salsa.
• If you don’t have a zester, simply use a fine cheese grater.
• This adds a great fresh zing to the salsa.
• Cover and refrigerate to allow flavors to mesh.
• Immediately prior to serving, chop the remaining cilantro leaves and stir into the salsa.
• Serve with your choice of corn tortilla chips!

TOMATILLO SALSA

Steps:

• In a bowl, combine tomatillos, poblanos if you are using them, garlic, onion, salt, pepper and cayenne or chili. Let stand at room temperature for up to an hour, or refrigerate for up to 1/2 day (bring back to room temperature before serving).
• Taste and adjust seasoning, then stir in lime juice and half the cilantro; taste and adjust seasoning again, then garnish with remaining cilantro.

RICK'S ROASTED POBLANO-TOMATO SALSA

Steps:

• Preheat the broiler. Place tomatoes and poblanos on a rimmed baking sheet. Set the baking sheet as close to the broiler as your oven allows, and broil tomatoes and poblanos until darkly roasted and splotchy black on one side, about 6 minutes. Using tongs, turn, and roast the other side. The poblanos may be completely blistered and blackened before the tomatoes are. If so, remove them as soon as they are done.
• Reduce oven temperature to 425 degrees. Separate the onion into rings. On a second rimmed baking sheet, mix together onion and garlic. Roast in the oven, stirring every few minutes, until onions are richly browned and garlic is soft and browned in spots, about 15 minutes. Cool to room temperature.
• Cut out the cores from the tomatoes. Peel, discarding skins and reserving any juices; set aside. Remove the skins and seeds from the poblanos and discard. Chop into 1/4-inch pieces and place in a large bowl.
• In the bowl of a food processor fitted with the metal blade, pulse onion and garlic until finely chopped, scraping down the sides. Transfer to the bowl with poblanos. Without washing the processor, coarsely puree the tomatoes with their juice, and add them to the poblano mixture. Stir in canned tomato puree and enough water to give the salsa a saucy consistency. Stir in cilantro and thyme. Season with salt. The salsa may be kept in a covered container in the refrigerator for up to 5 days.

FIRE-ROASTED POBLANO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
• Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
• Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
• Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.