Roasted Tomatillo-Poblano Salsa

Vegetarian
Vegan
Gluten Free
Dairy Free
Roasted Tomatillo-Poblano Salsa
50 min.
12
44kcal

Suggestions


Are you ready to elevate your appetizer game with a burst of vibrant flavors? This Roasted Tomatillo-Poblano Salsa is the perfect addition to any gathering, whether you're hosting a casual get-together or a festive celebration. With its delightful combination of roasted tomatillos and smoky poblano chiles, this salsa offers a unique twist that will tantalize your taste buds and impress your guests.

Not only is this salsa vegetarian, vegan, gluten-free, and dairy-free, but it also packs a punch with just 44 calories per serving, making it a guilt-free indulgence. The roasting process enhances the natural sweetness of the tomatillos and brings out the rich, smoky notes of the poblanos, creating a depth of flavor that is simply irresistible. Paired with fresh cilantro and a hint of limeade, this salsa is a refreshing and zesty treat that can be enjoyed with tortilla chips, tacos, or even as a topping for grilled vegetables.

In just 50 minutes, you can whip up a batch that serves 12, making it an ideal choice for parties or family gatherings. So, gather your ingredients and get ready to impress your friends and family with this deliciously vibrant Roasted Tomatillo-Poblano Salsa. Your taste buds will thank you!

Ingredients

  • lb tomatillos rinsed cut in half
  • medium poblano pepper 
  • small onion red cut into wedges
  • tablespoons canola oil 
  •  jalapeno seeded chopped
  • 0.3 cup cilantro leaves fresh
  • 0.3 cup limeade concentrate frozen thawed () (from 6-oz can)
  • teaspoon ground cumin 
  • 0.5 teaspoon salt 

Equipment

  • food processor
  • bowl
  • frying pan
  • oven
  • aluminum foil
  • ziploc bags

Directions

  1. Heat oven to 475°F. Line 15x10x1-inch pan with foil.
  2. Place tomatillos in single layer on one end of pan; place poblano chiles and onion on other end.
  3. Drizzle oil over vegetables.
  4. Roast uncovered 15 minutes or until vegetables are browned and tender.
  5. Place poblano chiles in resealable food-storage plastic bag; seal bag.
  6. Let stand 15 minutes. Peel poblano chiles; discard seeds and membranes. In food processor, place poblano chiles, tomatillos, onion and remaining ingredients. Cover; process until smooth. Spoon into serving bowl. Store tightly covered in refrigerator.

Nutrition Facts

Calories44kcal
Protein5.75%
Fat53.27%
Carbs40.98%

Properties

Glycemic Index
8.83
Glycemic Load
0.26
Inflammation Score
-3
Nutrition Score
3.6765217470086%

Flavonoids

Luteolin
0.95mg
Isorhamnetin
0.46mg
Kaempferol
0.07mg
Quercetin
2.53mg

Nutrients percent of daily need

Calories:44.07kcal
2.2%
Fat:2.8g
4.32%
Saturated Fat:0.24g
1.52%
Carbohydrates:4.86g
1.62%
Net Carbohydrates:3.58g
1.3%
Sugar:3.09g
3.43%
Cholesterol:0mg
0%
Sodium:98.86mg
4.3%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.68g
1.36%
Vitamin C:22.69mg
27.51%
Vitamin K:8.24µg
7.85%
Manganese:0.1mg
5.11%
Fiber:1.27g
5.08%
Vitamin E:0.68mg
4.55%
Potassium:157.54mg
4.5%
Vitamin B3:0.83mg
4.16%
Vitamin B6:0.08mg
4.15%
Vitamin A:153.84IU
3.08%
Magnesium:11.44mg
2.86%
Copper:0.05mg
2.51%
Iron:0.44mg
2.45%
Vitamin B1:0.03mg
2.27%
Phosphorus:22.71mg
2.27%
Folate:6.96µg
1.74%
Vitamin B2:0.02mg
1.37%