Roasted Tomatillo-Poblano Salsa

Name: Roasted Tomatillo-Poblano Salsa
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 12
Cuisine: Mexican
Ingredients: 2 Tbsps canola oil; 59 milliliters fresh cilantro leaves; 1 teaspoon roasted ground cumin or ground cumin; 1 jalapeño chile, seeded, chopped; 59 milliliters frozen (thawed) limeade concentrate (from 6-oz can); 2 mediums poblano chiles; 1 small red onion, cut into wedges; 1 teaspoons salt; 454 grams tomatillos, husks removed, rinsed and cut in half

Roasted Tomatillo-Poblano Salsa might be just the hor d'oeuvre you are searching for. One portion of this dish contains about 1g of protein, 3g of fat, and a total of 44 calories. This gluten free, whole 30, and vegan recipe serves 12. This recipe is typical of Mexican cuisine. Head to the store and pick up canolan oil, jalapeño chile, ground cumin, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 50 minutes.

Instructions

Heat oven to 475°F. Line 15x10x1-inch pan with foil.

Equipment you will use

Aluminum Foil

Oven

Frying Pan

Place tomatillos in single layer on one end of pan; place poblano chiles and onion on other end.

Ingredients you will need

Poblano Pepper

Tomatillos

Onion

Equipment you will use

Frying Pan

Drizzle oil over vegetables.

Ingredients you will need

Vegetable

Cooking Oil

Roast uncovered 15 minutes or until vegetables are browned and tender.

Ingredients you will need

Vegetable

Place poblano chiles in resealable food-storage plastic bag; seal bag.

Ingredients you will need

Poblano Pepper

Equipment you will use

Ziploc Bags

Let stand 15 minutes. Peel poblano chiles; discard seeds and membranes. In food processor, place poblano chiles, tomatillos, onion and remaining ingredients. Cover; process until smooth. Spoon into serving bowl. Store tightly covered in refrigerator.

Ingredients you will need

Poblano Pepper

Tomatillos

Onion

Seeds

Equipment you will use

Food Processor

Bowl

Equipment

Ingredients

Servings:

2Tbsps

canola oil 59milliliters

fresh cilantro leaves 1teaspoon

roasted ground cumin or ground cumin 1

jalapeño chile, seeded, chopped 59milliliters

frozen (thawed) limeade concentrate (from 6-oz can)2mediums

poblano chiles 1small

red onion, cut into wedges 1teaspoons

salt 454grams

tomatillos, husks removed, rinsed and cut in half

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Dragonette Cellars Sta. Rita Hills Pinot Noir. Reviewers quite like it with a 4.8 out of 5 star rating and a price of about 45 dollars per bottle.