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. Slideshow:  Great Salsas 

Andrew Zimmern
August 2012

Gallery

© Madeleine Hill

Recipe Summary

active:
25 mins
total:
1 hr
Yield:
Makes about 4 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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