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Tomatillo and Roasted Poblano Salsa

Tomatillo and Roasted Poblano Salsa

Name: Tomatillo and Roasted Poblano Salsa
Yield: Makes 2 cups
Ingredients: 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

Rating: Unrated

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

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Lisa Hubbard

Ingredients

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

Directions

Step 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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Tomatillo and Roasted Poblano Salsa

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Tomatillo and Roasted Poblano Salsa

Ingredients

Directions

Reviews

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