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Tomatillo and Poblano Salsa

Prep Time:10 Minutes
Cook Time:15 Minutes

Nutritional Information

Charring your vegetables adds another dimension to your salsa. If you like more heat add some serrano chiles to your salsa.


  • 1 lb. tomatillos, husked and rinsed
  • 4 Poblano chilies, stemmed and seeded
  • 3 cloves garlic, peeled
  • 1 teaspoon kosher salt
  • 1/4 cup finely chopped cilantro
  • 2 tablespoons minced white onion
  • 2 1⁄2 tsp. fresh lime juice
  • 1 tablespoon olive oil


  • 1. Pre heat Egg to 425ºF direct heat cast iron grate.
  • 2. Place tomatillos, chiles, and garlic on the grate turning often, until blackened in spots and cooked through, about 10 minutes for the garlic and chiles, and 15 minutes for the tomatillos; remove each ingredient as it finishes cooking. Place roasted chiles, garlic, and salt in a food processor and puree until smooth; add tomatillos, cilantro, onion, and lime juice. Pulse until roughly chopped. Transfer to a bowl and stir in oil.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828