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Roasted Tomatillo-Poblano Salsa

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By Betty Crocker Kitchens
Updated Jan 11, 2012
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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
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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

  • Step 
    1
    Heat 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.
  • Step 
    2
    Roast uncovered 15 minutes or until vegetables are browned and tender.
  • Step 
    3
    Place 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
1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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