By Martha Rose Shulman
- Total Time
- 30 minutes
- Rating
- 5(87)
- Notes
- Read community notes
One of my favorite new cookbooks of this season is “A Mouthful of Stars” (Andrews McMeel), by Kim Sunée. The book is a memoir, travelogue and cookbook all rolled into one, written by an author who earlier published another compelling memoir with recipes, “Trail of Crumbs.” Kim is a poetic world traveler who loves many cuisines. She is a big fan of taco trucks and loves salsa, the spicier the better. This salsa is based on her recipe for roasted tomatillo-poblano salsa. I love its balance of char, heat, acid and creamy. I’m a moderate when it comes to heat, but you can make this hotter by adding more chiles.
Featured in: Roasted Tomatillo-Poblano-Avocado Salsa
or to save this recipe.
Print Options
Include recipe photo
Advertisem*nt
Ingredients
Yield:About 2 cups, serving 6 to 8
- ½pound tomatillos, husked and quartered
- 2poblano or Anaheim chiles, stemmed and quartered (cut in half lengthwise, pull out seeds and membranes, then cut halves in half crosswise)
- 1 to 2jalapeño or serrano chiles (to taste), stemmed and seeded if desired
- 1medium white or yellow onion, peeled and quartered
- 2garlic cloves, peeled
- 2tablespoons extra virgin olive oil
- Salt to taste
- ½cup chopped cilantro
- 1teaspoon ground toasted cumin
- 1large ripe avocado, halved and pitted
- Juice of 2 limes
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
108 calories; 8 grams fat; 1 gram saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 9 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 2 grams protein; 256 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
Step
1
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.
Step
2
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.
Tip
- Advance preparation: This will keep for 3 days in the refrigerator.
Ratings
87
user ratings
Your rating
or to rate this recipe.
Have you cooked this?
or to mark this recipe as cooked.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Jay
I made this essentially as written, with a couple modifications: omitted avocado (felt like a waste of precious avocado to me), and added ground coriander and black pepper (probably unnecessary). Delicious and fresh-tasting, excellent on eggs. Next time I'm going to experiment with roasting the chiles (I used two each of poblanos and jalapenos, most seeds removed) a bit longer (30-40 mins), as they were still quite pungent. 20 minutes was perfect for the tomatillos though, I think.
fn
This is a delicious salsa and great for a topping for grilled chicken. Don’t change a thing. It lasts in the fridge for a while as the avocado doesn’t brown like guacamole. I’ve made this several times and always a crowd pleaser.
Anna
The avocado made this less acidic to me. It was amazing. Total home run. I did have roasted garlic cloves on hand and was a bit more liberal with them but otherwise followed the recipe to a T. Martha Rose Shulman makes me very happy.
Mount Baker Lady
Doubled the jalapeños and serranos and excluded the avocado for an extra kick. Yum!
VermonterK
I loved this so much (omitted avocado) that I went back to the farmers market this weekend to get a lot more ingredients and canned 9 half pint jars. I used poblano, Anaheim, Serrano, and jalapeño. Fantastic depth of flavor and acid/spice balance. Really good on egg tacos or over grilled chicken. Or out of the spoon.
VermonterK
This is fantastic! I forgot the cumin. I agree that the poblanos could use a bit more time. I threw in a chicken breast for a sheet pan dinner. It smells so good in here!!!
PL
No poblano to hand but very good with that missing. I also didn’t add the cumin.
Nancy
This salsa is amazingly delicious!!! Make lots of it to freeze.
Jay
I made this essentially as written, with a couple modifications: omitted avocado (felt like a waste of precious avocado to me), and added ground coriander and black pepper (probably unnecessary). Delicious and fresh-tasting, excellent on eggs. Next time I'm going to experiment with roasting the chiles (I used two each of poblanos and jalapenos, most seeds removed) a bit longer (30-40 mins), as they were still quite pungent. 20 minutes was perfect for the tomatillos though, I think.
M.G.
This is an easy, healthy, and delicious recipe. I sometimes also add a smoked chipotle chile or some small Thai chilis for extra flavor and spice.
Private notes are only visible to you.
