Fresh Tomatillo-Poblano Sauce

This tomatillo and poblano chile sauce has great heat and depth. Try it with eggs or steak, or add it to a skillet as a finishing sauce for seared pork or chicken.

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  • Servings: Makes about 4 cups

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  • 2 pounds tomatillos—husked, rinsed and halved
  • 2 poblano chiles—stemmed, halved and seeded
  • 1 serrano chile, stemmed and halved
  • 1 large onion, quartered
  • 4 garlic cloves
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Fine sea salt
  • 3 tablespoons finely chopped cilantro
  • 1 tablespoon fresh lime juice
  • Freshly ground pepper

How to make this recipe

  1. Preheat the broiler. On a rimmed baking sheet, toss the tomatillos with the poblanos, serrano, onion, garlic, olive oil and oregano and spread in a layer. Broil 5 inches from the heat for 10 to 15 minutes, or until the vegetables are blackened in spots.

  2. Scrape the vegetables into a blender and puree until nearly smooth. Transfer the salsa to a medium saucepan, season with 1 teaspoon of salt and bring to a simmer. Cook until thickened slightly, about 5 minutes. Let the salsa cool to room temperature. Stir in the cilantro and lime juice, season with salt and pepper and serve.

Make Ahead

The salsa can be refrigerated for up to 4 days.

Contributed By Photo © Madeleine Hill Published August 2012

492046 recipes/fresh-tomatillo-poblano-sauce 2013-12-06T23:26:56+00:00 Andrew Zimmern roasting|latin-american|mexican|dips-and-spreads|sauces-and-condiments|basic-easy|fast|gluten-free|make-ahead|web-exclusive august-2012 recipes,fresh-tomatillo-poblano-sauce 492046

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