Tomatillo salsa meets guacamole in this creamy green dip or dollop that keeps well for up to several days.
Prep Time: 10minutes
Cook Time: 10minutes
Servings: 9servings, about 3 cups
2poblano chiles (more or less to taste; see headnote)
1pound(about 10 medium) tomatillos, husks removed
1/4large yellow or white onion, chopped
1bunch cilantro, washed, stems removed and discarded, a few leaves reserved for garnish
juice of 1 – 2 limes
3/4teaspoonsalt (more to taste)
2medium, ripe avocados, peeled and pitted, flesh scooped out
Roast the poblanos either over an open flame or under the broiler, turning occasionally until the skins are blackened and blistered all over, 5-10 minutes. Let sit until cool enough to handle, then, wearing gloves if your skin is sensitive to capsicum, peel off the skins. Slice the peppers in half and remove the veins and seeds. (If the peppers are very spicy, you can rinse them to remove more of the capsicum, which concentrates in the seeds and veins.) Chop the flesh coarsely.
Meanwhile, place the tomatillos in a saucepan and cover with water. Bring to a boil, then simmer for 5 – 10 minutes, until the tomatillos turn a drab green. Drain and let cool slightly.
Combine the tomatillos in a food processor or blender with the poblanos (if the peppers are very spicy, you may not want to add all of them), and onion. Blend until smooth, and to release some heat. Let cool to room temperature, 20-30 minutes, then add the cilantro leaves, the juice of 1 lime, salt, and the avocado flesh. Puree until smooth. Taste for seasoning, adding more salt, lime juice, or poblano to taste. Serve right away or chill until needed.
The salsa is prettiest within the first day or two day when it is bright green, but it will keep in the refrigerator for up to one week.
Serve it anywhere you would guacamole or salsa: quesadillas, tacos, egg dishes, etc.Recipe originally published in 2010 here.Since poblano chilies vary widely in spiciness, you may need just a bit of one for heat, or they may be so mild that you'll want to add an even spicier chili, like a jalapeño or serrano, or a pinch or two of cayenne. It's a bit of a crap shoot, so be sure to taste your peppers before adding them into your salsa.Extra roasted chili can be stored in the freezer and used as needed.Nutritional values are based on one of nine servings.