I live in Washington and to be quite honest, am pretty uneducated in the ways of Tex Mex food.
For instance, I spent the first 30 years of my life thinking there was only one kind of salsa…red salsa.
Feel bad for me if you want. It’s truly tragic.
Now that I’ve been enlightened, I have to say that I PREFER tomatillo salsa. The green salsa. It seems fresher to me. And it’s just a nice change of pace from time to time. It’s great on scrambled eggs, tacos, migas…or plain and simple with some baked tortilla chips.
This version is heavy on the cilantro and is super refreshing. It’s made with poblano pepper, so it’s not too hot. But if you like things spicy, feel free to go wild with the jalapenos. If you’re feeling REALLY crazy, leave the seeds in – you wild thing, you!
Gather
Step by Step
- Preheat oven to 350.
- Place the tomatillos, poblano, onion and garlic on a cookie sheet, spray with cooking spray (I used my misto with olive oil).
- Roast the vegetables for about 20 minutes, till soft.
- Scrape all the vegetables and any juices that have escaped during cooking into a blender and pulse to puree.
- Add the cilantro and lime juice to the blender.
- Blend until smooth.
- Add salt to taste.
- Store in the refridgerator.
Nutrition
Calories 24.3; Fat 0.5 g; Saturated Fat 0.1 g; Cholesterol 0.0 mg; Sodium 1.1 mg; Potassium 156.6 mg; Total Carbohydrate 4.7 g; Dietary Fiber 1.2 g; Sugars 1.8 g; Protein 0.7 g
