Poblano Salsa Verde
This smoky poblano salsa verde is creamy, tangy, and ready in under 30 minutes. Roasted poblanos and tomatillos blend into a vibrant, restaurant-style green salsa that’s naturally vegan and perfect for tacos, enchiladas, or grain bowls.
2 cups
Calories: 75kcal
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
Storage: Keep refrigerated in an airtight jar for up to 7 days or freeze for up to 3 months.
Make it milder: Use only one poblano and skip the serranos.
Serving ideas: Spoon over enchiladas, tacos, or roasted veggies, or use as a dip for quesadillas and chips.
In a skillet or griddle (no oven):
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.
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
Serving: 1tablespoon | Calories: 75kcal | Carbohydrates: 16g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 715mg | Potassium: 569mg | Fiber: 5g | Sugar: 8g | Vitamin A: 955IU | Vitamin C: 112mg | Calcium: 36mg | Iron: 1mg