A popular technique in Mexican cooking, charring vegetables adds big flavor to salsas, sauces, and soups. Here, we broil poblano peppers to get that signature charred flavor before combining with onion, garlic, tomatillos and a handful of other ingredients.
| Level: | Intermediate |
| Total: | 1 hr 10 min |
| Prep: | 50 min |
| Cook: | 20 min |
| Yield: | four 8-ounce jars |
Ingredients
- 1 large poblano pepper, stemmed, halved and seeded
- 1/2 large white onion, cut into 4 wedges
- 4 cloves garlic
- 2 1/4 pounds tomatillos, husked
- 1/2 teaspoon ground cumin
- 1/4 cup fresh lime juice or bottled Key lime juice
- 1 tablespoon distilled white vinegar
- 1 1/2 teaspoons sugar
- Kosher salt
- 3 red jalapeno peppers, thinly sliced crosswise (with seeds)
- Chopped fresh cilantro, for topping (optional)
Instructions
- Sterilize four 8-ounce canning jars and lids (see Disclaimer).
- Preheat the broiler. Put the poblano halves skin-side up on a foil-lined broiler pan with the onion and garlic. Broil until the poblano is charred and the onion and garlic are browned, about 8 minutes. Cool the poblano slightly, then peel.
- Pulse the tomatillos in a food processor in batches until coarsely chopped, then transfer to a bowl. Add the poblano, onion and garlic to the processor and pulse until coarsely chopped (do not overprocess). Transfer to a large, wide saucepan. Add the cumin, lime juice, vinegar, sugar and 1 tablespoon salt. Bring to a boil over high heat and cook, stirring occasionally, until slightly reduced, 3 to 4 minutes.
- Add the tomatillos and jalapenos to the pan, cover and return to a boil. Cook until heated through, 3 to 4 more minutes.
- Fill the jars with the tomatillo mixture, leaving 3/4 inch headspace, then seal and process. After opening, top the salsa with cilantro, if desired.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 115 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Carbohydrates | 23 g |
| Dietary Fiber | 6 g |
| Sugar | 14 g |
| Protein | 3 g |
| Cholesterol | 0 mg |
| Sodium | 757 mg |
Reviews
Can you please tell me what is the processing time?
This salsa is fantastic. It’s pretty much how I make it but has cumin in it, which makes it a step up…I like using agave syrup rather then sugar. Other then that, Two thumbs up !
This is a great recipe! My family loved it. We like hot and spicy so it could have been a little spicier but great flavor! I bought more tomatillos today to make amother batch!
this was amazing so full of flavor and heat my family and i couldn’t stop eating it! the only down side was that i didn’t make enough
I made this and it is AWESOME!!!! I saw the recipe and decided to try it. It was easy and the flavor is incredible. I got my niece’s husband to try it (he’s a wonderful Mexican cook) and he loved it as well. I was afraid of the peppers (I don’t like things real spicy) but they gave it just the right amount of spice. I love this and will make it again.