Smoky Salsa Verde

Katie Barreira
Updated

Ingredients

  • ½ pound tomatillos, husks removed

  • 2 large poblano peppers

  • ½ medium red onion, sliced

  • ¼ teaspoon black pepper

  • ½ cup canola oil, divided

  • 2 teaspoons kosher salt, divided

  • 1 large bunch fresh cilantro, chopped, divided

  • ¼ cup fresh lime juice (from about 2 limes)

  • 1 jalapeño pepper, seeds removed, finely chopped

Nutrition

Calories 50calories

Fat 5g (sat 0g)

Cholesterol 0mg

Sodium 160mg

Protein 0g

Carbohydrate 2g

Sugar 1g

Fiber 1g

Iron 0mg

Calcium 4mg

Directions

  1. Preheat the broiler. Toss together the tomatillos, poblanos, onion, black pepper, 1 tablespoon of the oil, and ¼ teaspoon of the salt to coat on a rimmed baking sheet. Broil, 5 inches from heat, turning occasionally, until the peppers are blistered and charred in spots, about 8 minutes. Cool completely.

  2. Brush the skins off the poblanos with a paper towel; pulse with the remaining roasted vegetables and ¾ cup of the cilantro in a food processor until coarsely chopped. Stir in the lime juice, the jalapeño, the remaining cilantro, 7 tablespoons oil, and 1¾ teaspoons salt. Serve immediately, or refrigerate in an airtight container up to 3 days.

Yields: Makes 3 cups