Total Time
30mins
Prep 15 mins
Cook 15 mins

Ingredients Nutrition

Directions

  1. On a non-stick cookie sheet, place the tomatillos, poblano chiles, and onion, and place them under the broiler.
  2. Broil the vegetables for 3 to 5 minutes per side, turning them as their skins begin to char.
  3. The entire process should take around 15 minutes.
  4. After 12 minutes of broiling time, add the cloves of garlic.
  5. Remove the cookie sheet from the oven and set aside to cool.
  6. When the tomatillos and poblano chiles are cool to the touch, remove their skins, stems, and seeds, and discard.
  7. Remove and discard the onion skin, as well.
  8. Transfer the tomatillos, poblano chiles, onion, and garlic to a food processor or blender, and pulse a few times to roughly chop the vegetables.
  9. Add the cilantro, lime juice, and cumin, and continue to pulse to form a chunky puree.
  10. Add salt to taste and a little unbleached cane sugar, if desired.
  11. Transfer the mixture to an airtight container and store in the refrigerator for up to 1 week.
  12. Serves as a sauce for Mexican and Southwestern style dishes, as a sauce for steamed vegetables and grains, or as a dip with raw veggies or tortilla chips.

Reviews

(2)
Most Helpful

This sauce is delicious although I make a couple changes to the sauce. I do not place the onion in the broiler and I add jalapenos instead of poblanos...about 4. I make the sauce as directed, then I add the diced onion to a saute pan with 1 tbsp oil. I saute the onions for about 5 minutes, then add 2 diced roma tomatoes and saute for 1 minute. I add the sauce and cook until it thickens...5 minutes. I grill chicken breasts....top them with the sauce in a glass baking dish...sprinkle on monterrey jack cheese and broil at 500 for about 5 minutes. The I serve the chicken with rice and beans and a dallop of sourcream. Its delicious!

cervantesbrandi July 10, 2009

A nice chili-flavored variation on tomatillo salsa. I use jalepenos, which puts the sauce on the hot end of mild - if you're tentative on chiles, you might hold back one from blending in until you've checked the spiciness. I use a pyrex baking pan for broiling, and let the vegetables cool in it, covered. In other words, they cook on a little bit, and more of the liquid is retained. Also, I seed the hot peppers before broiling, just because that is easier for me, no change in taste. We've been using this sauce on grilled fish and with canned tuna.

realbirdlady August 18, 2007

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