Roasted Tomatillo-Poblano-Avocado Salsa
Updated March 8, 2023
Andrew Scrivani for The New York Times
- Total Time
- 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
½ pound tomatillos, husked and quartered
2 poblano or Anaheim chiles, stemmed and quartered (cut in half lengthwise, pull out seeds and membranes, then cut halves in half crosswise)
1 to 2 jalapeño or serrano chiles (to taste), stemmed and seeded if desired
1 medium white or yellow onion, peeled and quartered
2 garlic cloves, peeled
2 tablespoons extra virgin olive oil
Salt to taste
½ cup chopped cilantro
1 teaspoon ground toasted cumin
1 large ripe avocado, halved and pitted
Juice of 2 limes
Nutritional analysis per serving (6 to 8 servings)
9 grams carbs; 108 calories; 6 grams monosaturated fat; 1 gram polyunsaturated fat; 1 gram saturated fat; 8 grams fat; 4 grams fiber; 256 milligrams sodium; 2 grams protein; 3 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
- Step 2
Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.
Advance preparation: This will keep for 3 days in the refrigerator.
Private Notes
Comments
I made this essentially as written, with a couple modifications: omitted avocado (felt like a waste of precious avocado to me), and added ground coriander and black pepper (probably unnecessary). Delicious and fresh-tasting, excellent on eggs. Next time I'm going to experiment with roasting the chiles (I used two each of poblanos and jalapenos, most seeds removed) a bit longer (30-40 mins), as they were still quite pungent. 20 minutes was perfect for the tomatillos though, I think.
I loved this so much (omitted avocado) that I went back to the farmers market this weekend to get a lot more ingredients and canned 9 half pint jars. I used poblano, Anaheim, Serrano, and jalapeño. Fantastic depth of flavor and acid/spice balance. Really good on egg tacos or over grilled chicken. Or out of the spoon.
The avocado made this less acidic to me. It was amazing. Total home run. I did have roasted garlic cloves on hand and was a bit more liberal with them but otherwise followed the recipe to a T. Martha Rose Shulman makes me very happy.
made this with roasted hatch since they're in season
I've made this multiple times-it's so good!
So good!!