© Andrew Zimmern
Active Time
N/A
Total Time
35 MIN
Yield
Serves : Makes 4 cups 

Use a mix of tomatillos, jalapeños and poblano chiles to add some extra heat. Slideshow: More Andrew Zimmern Recipes

How to Make It

Step 1    

In a medium bowl, mix the onions with the kosher salt and let stand.

Step 2    

Roast the poblanos and jalapeño directly over a gas flame or under the broiler for 5 to 7 minutes, turning occasionally, until charred all over. Transfer the poblanos and jalapeños to a bowl, cover tightly with plastic wrap and let steam for 10 minutes. Peel and seed, then transfer to a blender. Add the tomatillos, cilantro, mint, garlic and lime juice, and process until smooth. Transfer to a large bowl. Drain the onions and stir into the bowl. Season the salsa with salt, if necessary. Serve.

Make Ahead

The salsa can be refrigerated for up to 4 hours.

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