Enjoy the hot and tangy taste in this classic salsa made using tomatillos and poblano – a perfect Mexican condiment to be served with any meal.
Roasted Tomatillo-Poblano Salsa
- Prep Time 20 min
- Total 50 min
- Servings 12
- Ingredients 9
Ingredients
- 1 lb tomatillos, husks removed, rinsed and cut in half
- 2 medium poblano chiles
- 1 small red onion, cut into wedges
- 2 tablespoons canola oil
- 1 jalapeño chile, seeded, chopped
- 1/4 cup fresh cilantro leaves
- 1/4 cup frozen (thawed) limeade concentrate (from 6-oz can)
- 1 teaspoon roasted ground cumin or ground cumin
- 1/2 teaspoon salt
Instructions
-
Step1Heat oven to 475°F. Line 15x10x1-inch pan with foil. Place tomatillos in single layer on one end of pan; place poblano chiles and onion on other end. Drizzle oil over vegetables.
-
Step2Roast uncovered 15 minutes or until vegetables are browned and tender.
-
Step3Place poblano chiles in resealable food-storage plastic bag; seal bag. Let stand 15 minutes. Peel poblano chiles; discard seeds and membranes. In food processor, place poblano chiles, tomatillos, onion and remaining ingredients. Cover; process until smooth. Spoon into serving bowl. Store tightly covered in refrigerator.
Nutrition
54
Calories
3g
Total Fat
1g
Protein
7g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 54
- Total Fat
- 3g
- 0%
- Saturated Fat
- 0g
- 0%
- Sodium
- 100mg
- 0%
- Total Carbohydrate
- 7g
- 0%
- Dietary Fiber
- 1g
- 0%
- Protein
- 1g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 0%
- 0%
Exchanges:
1 Vegetable; 1/2 Fat;Carbohydrate Choice
1/2Tips from the Betty Crocker Kitchens
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