Wednesday, May 2, 2012

Roasted Poblano Tomatillo Salsa

From the Blog archive: Banana Leaf Wrapped Tamales

The Poblano chile is the chile of choice on the coast of Nayarit, Mexico. When roasted, a deep and rich flavor is unleashed that can be used in a variety of ways. This salsa combines the earthy flavor of roasted poblano with the fresh citrus zing of tomatillos. The spring onion, called 'cebollina' in mexico, is a very small onion, but bigger than the green onions we see in the U.S. They can be found at Farmer's Markets or substituted with 2 green onions. The onion and garlic can be dry sauteed on a skillet first, but this step is optional. Recipe credit goes to Chef Ricardo Barrios of Sayulita, Mexico. He taught me this recipe and my gratitude shines his way for learning this salsa.

1 roasted poblano, seeded, and skinned*
8 medium sized tomatillos
1 clove garlic
1 spring onion with greens
juice of 2 limes
1/2 cup fresh cilantro
dash of cumin
dash of sea salt

Begin by husking and cleaning tomatillos. Boil them for 4-5 minutes, just until their color changes slightly. Be careful not to overcook them. In the meantime, place all other ingredients in a blender. Place tomatillos and all other ingredients in blender and blend till incorporated.  Delicious over everything and anything!

*See my blog Preparation and Roasting of Peppers for how to instructions

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