About this Recipe
Smoky, tangy, and perfectly balanced — this poblano salsa verde is what happens when roasted poblanos meet bright tomatillos. It’s creamy and vibrant; it can be used in cooking or served on various dishes, perfectly making everything from tacos and enchiladas to grain bowls and roasted vegetables delicious.
Why You’ll Love This Recipe
- Smoky, slightly creamy flavor from roasted poblanos and tomatillos
- Naturally vegan and gluten-free
- Super easy to make and ready in under 30 minutes
- Freezer-friendly — it keeps for weeks
Ingredient notes
- Poblano peppers: Roast in the oven, in an air fryer, or on the stove in a pan.
- Tomatillos, onion, and garlic (keep the peel on while roasting).
- Serrano or jalapeño: Optional, but adds a lot of heat. Start with one, taste, and adjust.
- Cilantro, fresh and blended with the remaining cooked ingredients.
- Oil: A bit of olive or neutral oil helps the salsa thicken and meld.
Substitution tip: Swap poblano chiles for Anaheim or Hatch chiles for a milder flavor.
How to Make It
- Roast the vegetables: Place poblanos, tomatillos, chiles, onion, and garlic on a baking sheet. Roast or broil at 450°F until charred (10–12 minutes), flipping halfway.
- Blend: Combine all roasted ingredients with cilantro and salt. Blend until smooth.
Variations
- Add lime juice for a tangier sauce.
- Make it a Poblano Cream Sauce by blending in cashew sour cream, tofu Mexican crema or Mexican crema.
Home Cook Tips
- Roast your veggies until deeply blistered — that’s where the smoky magic happens.
- Double the batch and freeze it in ice cube trays for quick weeknight meals.
- Use it to make fish or salmon bowls; it is fantastic with roasted potatoes and sweet potato tacos, or to eat with tortilla chips.
Poblano Salsa Verde
Equipment
- 1 Small baking pan or baking dish
Ingredients
- 2 large poblano peppers
- 6 medium tomatillos husked and rinsed
- 1 –2 serrano or jalapeño chiles optional, for heat
- 2 cloves garlic unpeeled
- 1/2 white onion cut into chunks
- 1/2 cup fresh cilantro leaves
- 1/2 teaspoon kosher salt or to taste
- 2 tablespoons olive oil or neutral oil
Instructions
- Roast the vegetables: Place poblanos, tomatillos, chiles, onion, and garlic on a baking sheet, cover with the oil. Broil or roast at 450°F (230°C) for 10–12 minutes, turning halfway through, until charred and blistered.
- Blend: Add the roasted poblanos, tomatillos, onion, peeled garlic, cilantro, and salt to a blender. Blend until smooth.
Notes
Heat a large skillet or cast-iron griddle over medium-high heat. Place the poblanos, tomatillos, onion, garlic, and chiles directly on the hot surface. Roast for 10–12 minutes, turning constantly, until the skin is charred and the tomatillos are soft. Blend with cilantro and salt. In the air fryer (quick and mess-free):
Place the poblanos, tomatillos, onion, garlic, and chiles in the basket. Cook at 400°F (200°C) for 10–12 minutes, shaking or turning halfway through. Blend with cilantro and salt.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
- Latest Posts
I am Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes — some Mexican, mostly plant-based — that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I am also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications. Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I would love to hear about you! Send me a DM on Instagram, and we can talk all things food 🍽️✨