Roasted Tomatillo-Poblano-Avocado Salsa Recipe

Name: Roasted Tomatillo-Poblano-Avocado Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound tomatillos, husked and quartered; 2 poblano or Anaheim chiles, stemmed and quartered (cut in half lengthwise, pull out seeds and membranes, then cut halves in half crosswise); 1 to 2 jalapeno or serrano chiles (to taste), stemmed and seeded if desired; 1 medium white or yellow onion, peeled and quartered; 2 garlic cloves, peeled; 2 tablespoons extra virgin olive oil; Salt to taste; 1/2 cup chopped cilantro; 1 teaspoon ground toasted cumin; 1 large ripe avocado, halved and pitted; Juice of 2 limes

Servings: persons

1/2 pound tomatillos, husked and quartered
2 poblano or Anaheim chiles, stemmed and quartered (cut in half lengthwise, pull out seeds and membranes, then cut halves in half crosswise)
1 to 2 jalapeno or serrano chiles (to taste), stemmed and seeded if desired
1 medium white or yellow onion, peeled and quartered
2 garlic cloves, peeled
2 tablespoons extra virgin olive oil
Salt to taste
1/2 cup chopped cilantro
1 teaspoon ground toasted cumin
1 large ripe avocado, halved and pitted
Juice of 2 limes

1
Preheat oven to 425 degrees.
2
Line a sheet pan with parchment.
3
Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil.
4
Add salt to taste and toss together with your hands.
5
Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened.
6
Remove from heat.
7
Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade.
8
Pulse until well blended but not pureed.
9
Add cilantro, cumin, avocado and lime juice and pulse until blended.
10
Taste and adjust salt.
11
Serve at once or store in a well-sealed container in the refrigerator.
12
Stir well before serving.

160

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/2 pound tomatillos, husked and quartered, 2 poblano or Anaheim chiles, stemmed and quartered (cut in half lengthwise, pull out seeds and membranes, then cut halves in half crosswise), 1 to 2 jalapeno or serrano chiles (to taste), stemmed and seeded if desired, 1 medium white or yellow onion, peeled and quartered, and more.

Yes, Roasted Tomatillo-Poblano-Avocado Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Tomatillo-Poblano-Avocado Salsa

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