Provider Farm

From our fields, for your family

Fresh Tomatillo Salsa

Course: 
Ingredients: 
  • 1 1/4 cups minced white onion (about 1 medium onion)
  • 1/2 tablespoon kosher salt
  • 2 poblano chiles
  • 1 jalapeño 
  • 12 tomatillos, husks removed (about 1 1/4 pounds)
  • 2 cups loosely packed cilantro
  • 3 tablespoons chopped fresh mint 
  • 1 garlic clove
  • 1 tablespoon fresh lime juice

 

Directions: 

Roast the poblanos and jalapeño directly over a gas flame or under the broiler for 5 to 7 minutes, turning occasionally, until charred all over. Transfer the poblanos and jalapeños to a bowl, cover tightly with plastic wrap and let steam for 10 minutes. Peel and seed, then transfer to a blender. Add the tomatillos, cilantro, mint, garlic, lime juice, and onions and process until smooth. Transfer to a large bowl. Drain the onions and stir into the bowl. Season the salsa with salt, if necessary. Serve

Credit: 
Food and Wine