Roasted Tomatillo, Avocado and Poblano Salsa


Yields 2 cups




  • ½ pound tomatillos, husked and quartered

  • 2 poblano peppers, stemmed and quartered

  • 1 hot chili (jalapeno works nicely), stemmed and seeded if desired

  • 1 medium white or yellow onion, peeled and quartered

  • 2 garlic cloves, peeled

  • 2 tbsp extra virgin olive oil

  • Salt to taste

  • ½ cup chopped cilantro

  • ½ tsp ground toasted cumin

  • 1 large ripe avocado

  • Juice of 2 limes



  1. Preheat oven to 425°F. Line a sheet pan with parchment. Place tomatillos, all peppers, onion and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast for 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.

    2. Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.


Salsa Verde

Recipe from Sylvia's Table by Liz Neumark

Recipe from Sylvia's Table by Liz Neumark

In addition to making a great dip, try cooking with your salsa. I recommend a slow cooked pork shoulder, throwing in the salsa verde about half way through. Vegetarian? No problem! Try your salsa in a potato salad, on fresh corn on the cob,  or warm bread. The possibilities are endless!

3/4 pound tomatillos
1/4 cup chopped white onion
1/4 cup fresh cilantro
2 tsp fresh lime juice
Pinch of sugar
1 jalapeño, seeded and chopped
Kosher salt and freshly ground pepper

1) Preheat broiler. Remove papery husks from the tomatillos and rinse well.
2) Cut tomatillos in half and place them, cut side down, on a foil-lined baking sheet. Place the sheet under the broiler until tomatillos are lightly blackened, 5-7 minutes.
3) Place tomatillos, onion, cilantro, lime juice, sugar, jalapeñoand seasoning in a food processor or blender until combined and finely chopped, but be careful not to overblend or puree mixture.
4) Adjust seasoning to taste, and chill the salsa in the refrigerator before serving. The salsa will keep, refrigerated, for several days.