Prep Ahead
Roasted Tomatillo and Poblano Salsa
Ingredients
- 1½ lb fresh tomatillos, husks removed
- 3 poblano peppers, stems removed, halved and seeded
- 2 jalapeño peppers, stems removed, halved and seeded
- 1 onion, cut into ½-inch-thick rings
- 1 cup packed fresh cilantro leaves
- 2 Tbsp lime juice
- 1 tsp salt
- 1 (10-oz) bag tortilla chips
Instructions
- Preheat oven to 425°F. Cut tomatillos in half. Place tomatillos and peppers, cut sides down, and onion, on a rimmed baking sheet lined with foil.
- Bake 25 minutes or until browned and tender.
- Place peppers in a zip-top plastic bag; let stand until cool enough to handle. Peel peppers, discarding charred skin.
- Place peppers, tomatillos and any accumulated juices, onion, cilantro, lime juice, and salt in a food processor. Process until chunky.
- Serve salsa warm or chilled with chips.
Nutritional Information
| Main | Total | |
| Servings | 6 | |
| Fat (g) | 0 | 0 |
| Sat. Fat (g) | 0 | 0 |
| Protein (g) | 0 | 0 |
| Carb (g) | 0 | 0 |
| Fiber (g) | 0 | 0 |
| Sodium (mg) | 0 | 0 |
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