Small Bowl of Tomatillo Poblano Salsa
(click to enlarge)

Tomatillo Poblano Salsa


Mexico   -   Salsa de Tomatillo y Poblano
Makes:
Effort:
Sched:
DoAhead:  		 2 cups
**
30 min
Yes		 An outstanding salsa, and not too chili hot for almost anyone. Sure to be a real favorite. To make it easy, see Kitchen Torch.

1
1
1
3
1/4
1/2
#


cl
c
t
Tomatillos (1)
Chili Poblano (2)  
Chili Serrano (3)
Garlic
Cilantro
Salt
Make   -   (30 min)
  1. Husk TOMATILLOS. Blast them lightly charred with your Kitchen Torch. Leave the skins on and dice medium.
  2. Blast POBLANO & SERRANO black with your Kitchen Torch and brush off the skins under running water. A few flakes left are no problem.
  3. Cap, core and seed Poblano. Cap Serrano. Chop both moderate. Include the seeds and core of the Serrano.
  4. Leave skins on GARLIC. Char it too, but with the Torch held way back - it should be softened before burning. Let cool, peel, and chop medium.
  5. Chop CILANTRO small. Use both leaves and tender stems. Measure is after chopping and moderately packed.
  6. Mix All Items. Grind with your molcajete or run in your food processor until you have the desired texture. It should be quite smooth as a dip, a bit chunky for other uses.
NOTES:

  1. Tomatillos:

     These are easy to find in the Southwest, even in major supermarkets, but will be much cheaper in smaller markets serving Mexican communities. Regular green tomatoes are not an acceptable substitute. For details see our Tomatillo page.

  2. Chili Poblano:

      These fairly large, thick walled chilis have a unique flavor and should not be substituted. The Poblano will add almost no heat to the salsa. For details see our Mexican Chilis page.

  3. Chili Serrano:

      One Serrano makes this salsa very moderately hot (by Southern California standards). Adjust for your taste, tolerance and latitude. For details see our Mexican Chilis page.

  4. Kitchen Torch

      This salsa will take a lot longer and be far more frustrating to make without the Kitchen Torch. I consider this torch an essential kitchen tool - if you don't have one, get one.
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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