Chipotle Style Tomatillo Green Chili Salsa
Tomatillos and charred polano peppers with cilantro and onion combine for a fresh, bright Chipolte-style green chili salsa.
Servings 8 servings
Calories 24kcal
Equipment
- Food processor or blender.
- Plastic bag
- Large pot
Ingredients
- ½ pound tomatillos husks removed and washed, chopped
- 3 Poblano chilies skins charred and removed, seeded and deveined
- 3 Tablespoons chopped cilantro
- 1 small onion chopped
- Salt to taste
Instructions
- Add the chopped tomatillos to boiling water and cook until the tomatillos are soft, about 10 minutes. Drain off the excess water but reserve it for use later.
- Place the poblano peppers on a hot grill and char the skin until black and blistered.
- Remove from heat and immediately place the hot peppers in a plastic bag and allow them to steam.
- When cool, open the bag and peel the skin off the peppers. Cut one side of the pepper open and scrape out the seeds and membrane.
- Chop the poblanos and add to a food processor or blender with the remaining ingredients.
- Blend until mostly smooth but leave it a little chunky. Add salt add desired. If the salsa is too thick add some of the tomatillo cooking water to thin it. Yield: about 2 pints.
Nutrition
Serving: 4ounces | Calories: 24kcal | Carbohydrates: 5g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2mg | Potassium: 175mg | Fiber: 2g | Sugar: 3g | Vitamin A: 208IU | Vitamin C: 40mg | Calcium: 10mg | Iron: 1mg