This versatile Roasted Tomatillo and Poblano Pepper Sauce can be used for so many things. Simmer sauce, enchiladas, tacos…let your imagination run wild!
This year I grew just one poblano pepper plant and now I wish I’d grown several! These peppers are only slightly spicy, so you can use them in sauces without people breaking into a sweat.
In this recipe, I added some roasted jalapenos to about half the sauce so I could have some spiciness and my mom could have a non-spicy version.
Start by peeling the outer papery skin from the tomatillos. Wash them (they are usually a little sticky) and set aside.
Peel and cut the onions into quarters. Peel the garlic.
On a parchment-covered baking sheet, place the poblanos (and any other pepper you’re going to use), onions, tomatillos, and garlic. Be sure they aren’t too close to each other.
Place the baking sheet under the broiler of your oven and let the peppers blister. Turn a time or two to get them blistered all around.
Turn off the broiler and set the oven to 450 degrees. Move the baking sheet to the middle rack of the oven. Roast for 8-10 minutes.
The tomatillos should be easily pierced with a fork. The onions will be slightly firm…that’s okay.
Put the peppers in a glass bowl and cover with a plate or plastic wrap. This will make it easier to get the skins off. Give it about 5 minutes and then you can easily peel the thin skin from the peppers.
Cut them open and remove the seeds and stems.
Place the tomatillos, peppers, garlic and, onion in the blender. Add the cilantro, salt, cumin and, lime juice.
Pulse until you have the consistency you like. Blend if you want it to be a smooth sauce. Taste and adjust seasoning if necessary.
Use this as a simmer sauce, taco addition, chip dip, or as a topping for my Sweet Potato Enchiladas. recipe here
This will keep in the refrigerator for at least a week. It will freeze nicely also.
- 1 lb tomatillos remove papery covering, clean
- 1 medium onion, quartered about 3" diameter
- 3-6 large garlic peeled, but whole
- 2 large poblano peppers
- 1/2 cup cilantro leaves
- 1/2-1 tsp salt optional
- 1/2-1 tsp ground cumin
- 2-4 Tbsp lime juice
- jalapeno or any hot pepper that you want Optional...add as much or little as you like.
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Line a baking sheet with parchment.
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Peel the tomatillos and wash them.
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Peel the garlic and leave each clove whole.
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Peel and cut the onion into quarters.
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Place the peppers, onion, tomatillos, and garlic on the baking sheet.
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Place under the broiler element and broil until the peppers begin to blister. Turn the peppers to blister on both sides.
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Turn the broiler off and heat the oven to 450 degrees. No need to take the baking sheet out, but do move the baking sheet to the middle rack.
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Bake for 8-10 minutes. The onion will still be somewhat firm, but the tomatillos should be easily pierced.
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Remove from the oven and immediately put the peppers into a glass bowl with a lid or plate over it to steam the peppers a bit. This will make it easier to get the thin skin off of them. Set aside for about 5 minutes.
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Peel the skins from the peppers and slice them open to remove the seeds and stems.
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Add peppers, tomatillos, onion, garlic, and cilantro to the blender or food processor. Add seasoning and lime juice.
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Pulse until you get the consistency that you like. I pulsed several times to get a slightly chunky textured sauce.
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Taste and adjust seasoning. I used all the higher amounts of the seasoning and lime juice, but you can start with the smaller amounts and add more to adjust to your preference.
I recommend adding small amounts of the hot pepper in increments until you have the heat level that you like.
Do you think this could be water bath canned?
I don’t know a lot about canning, but I don’t see why it wouldn’t work. I’ve just asked my mom (she used to can many things) and she says it would work just fine. I should probably learn how to can…our freezer is getting full!