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Tomatillo and Roasted Poblano Salsa

Fresh salsa and guacamole should be used as condiments for quesadillas, not sandwiched between the tortillas, since their flavor is stronger and served cool.

  • Yield: Makes 2 cups

Photography: Lisa Hubbard

Source: Martha Stewart Living, May 2000


  • 1 pound tomatillos, papery skins removed, coarsely chopped
  • 1 Roasted Poblano
  • 1/4 cup freshly chopped cilantro
  • 1 tablespoon minced white onion
  • 2 tablespoons red-wine vinegar
  • Salt and freshly ground black pepper


  1. Combine the tomatillos, roasted poblano, cilantro, onion, and vinegar in the bowl of a food processor; pulse until finely chopped. Season with salt and pepper.

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