Tomatillo and Poblano Salsa: Smoky poblano peppers, fiery jalapenos, tangy tomatillos and fresh bright cilantro combine to make your new favorite salsa verde.Jump to Recipe
Tortilla chips and salsa over cream cheese is one of my all time favorite snacks. If you haven't tried it, please do so and thank me later. This Tomatillo and Poblano Salsa is quickly replacing that. It doesn't even need the cream cheese!
This fresh salsa is made with poblano peppers, jalapeño peppers, tomatillos, onion, lime juice, fresh cilantro and salt. And that's it! No added sugar, No preservatives. It's fresh and bright, and happy and is better than anything you'll find in any of your local grocery stores.
It's also crazy easy to make, and requires very little prep work. There's a touch of heat from the Jalapenos, but this green salsa is pretty much friendly to all palates.
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- Lime Juice
How To Make Poblano Salsa
- Preheat oven to 425.
- Peel the tomatillos, and cut them in half. Cut the tops off of the peppers, and cut them in half as well (length wise). You can scoop the seeds out if you wish. If you do, your salsa will have just a hint of spice or heat, but if you don't you'll have a hotter salsa.
- Place tomatillos cut side down on a baking sheet lined with foil. Place the peppers cut side down as well. Snuggle the slices of onions in between the peppers and tomatillos.
- Roast in the oven for 22 minutes. Once roasted, use tongs to carefully remove the roasted poblanos and jalapenos to a large bowl and cover the bowl with plastic wrap or a lid. Let the peppers cool in the bowl for 20 minutes. Leave the tomatillos and onions to cool on the baking sheet.
- After 20 minutes, remove the plastic from the bowl, and peel the skin from the peppers. Chop the peppers roughly.
- In the bowl of a food processor or blender, add the chopped peppers, tomatillos, onions, cilantro, lime juice and salt. Blend for a minute until the salsa is blended. Then pour the accumulated juices from the baking sheet into the processor, and blend for another 30-60 seconds. If you want a smoother salsa, you can add a few tablespoons of water.
- Cover the salsa and refrigerate until chilled.
PRO TIP: It's not fully necessary, but I like to drizzle a little bit of olive oil over the vegetables before roasting to help bring out the flavor of the peppers.
Substitutions, Alterations and Additions
I am a bit of a baby when it comes to spicy foods, and I like to keep my salsa to a medium heat, but if you like things spicy you could replace the jalapeno peppers with serrano peppers or Anaheim peppers.
You can use red onion instead of yellow onion, but you wont necessarily keep that beautiful green hue.
Add garlic cloves to the salsa for a little extra oomph.
If you are a person who doesn't like cilantro, this is not the recipe for you. There's no good substitute for cilantro in this recipe.
There are a lot of different recipes out there, but this is made with poblano peppers, jalapeno peppers, tomatillos, onion, lime and salt.
They are not. Poblanos are on the very low end of the Scoville scale. Jalapenos are right above them on the scale, but have a wide range of heat. If you're wary of heat levels, make sure to remove the seeds from all your peppers.
While it's not absolutely necessary to remove the skin from poblanos, it's recommended because the skin offers no dietary value, it doesn't have an appetizing flavor, and it's difficult to digest.
Absolutely. Even the mildest peppers such as poblanos have capsaicin, which is a neurotoxin to humans and can cause pain if you forget to wash your hands well after cutting them and then rub your eye, or any other part of your face. True story: I once had to soak cotton balls in milk and stick them up my nostrils because I forgot to wear gloves while cutting peppers and itched my nose.
The salsa will last for about 4 days in the fridge.
Technically yes, but I have found that the texture after freezing leaves something to be desired. I prefer to just eat the salsa fresh. You can always make a half batch if you don't think you'll use it all.
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Roasted Tomatillo and Poblano Salsa Recipe
- 1 ½ pounds tomatillos fresh, husks removed and sliced in half
- 2 poblano peppers halved (seeded if desired)
- 2 jalapeno peppers halved (seeded if desired)
- ½ large onion peeled and cut into rings
- 1 cup packed fresh cilantro stems are okay
- 2-3 tablespoons fresh lime juice
- 1 teaspoon salt
- Preheat your oven to 425.
- On a foil lined baking sheet, place the tomatillos and halved peppers cut side down. Add the onions onto the baking sheet and bake for 20 minutes or until browned and tender.
- Using tongs, carefully remove the peppers from the sheet pan and place them in a bowl, and cover the bowl with plastic wrap. Let the peppers cool for 20 minutes and then remove and discard the charred pepper skins.
- Place the tomatillos, onions and peppers along with any accumulated juices from the baking sheet into the bowl of a food processor. Add the cilantro, lime juice and salt as well, and run the food processor until the salsa reaches your desired consistency. If you like the salsa a little smoother, add a few tablespoons of water.