Roasted poblano salsa verde

Ingredients

• 2 largepoblano peppers
• 6 medium, husks removed and rinsedtomatillos
• 1–2, optionalserrano or jalapeño chillies
• 2, unpeeledgarlic cloves
• ½white onion, cut into pieces
• 8 g (½ cup)fresh coriander leaves
• 2.5 ml (½ teaspoon), or to tastesea salt
• 30 ml (2 tablespoons)olive or neutral oil

Instructions

1. 1

   Roast the vegetables

   Put the poblanos, tomatillos, chillies, onion and unpeeled garlic on a baking tray. Roast at 230°C for 10–12 minutes, turning everything once.

2. 2

   Blend the salsa

   Blend the roasted ingredients with the coriander and salt until smooth.

What is roasted poblano salsa verde?

Salsa verde is a Mexican green sauce typically built around tomatillos, whose tart flavour gives it its characteristic freshness. This version adds roasted poblanos for a deeper, gently smoky flavour.

The ingredients are roasted together, then blended with coriander and salt. That keeps the method short while bringing out sweetness and savoury notes from the vegetables.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 3g protein, 10g carbs, 14g fat.

The oil contributes most of the fat, while the tomatillos, chillies and onion provide most of the carbohydrates; the vegetables supply only a modest amount of protein. Serve the salsa with a protein-rich portion of fish and add a vegetable side to make it part of a more balanced plate.

Choosing the chillies

Poblanos: These large chillies form the main flavour of the salsa and are usually milder than serranos or jalapeños.

Serranos or jalapeños: They are optional, so leave them out for a gentler sauce or include one or two for more heat.

Roasting for flavour

Even spacing: Arrange the vegetables in a single layer so they roast rather than sit crowded together. Turn them once during the 10–12 minutes in the 230°C oven.

Garlic: Roast it unpeeled as directed; the skin protects the clove while it cooks. Add the roasted ingredients to the blender as specified in the method.

Blending to the right texture

Smooth finish: Blend until the mixture is even, stopping to scrape down the sides if needed. The tomatillos provide moisture, while the oil helps the salsa come together.

Seasoning: Start with the stated salt, then taste and adjust if needed. The optional chillies can also change how pronounced the other flavours seem.

How to serve it

With fish: Spoon the salsa over fish or salmon, as suggested, or serve it alongside so each person can add as much as they like.

For snacking: Offer it with homemade tortilla chips. It also works as a table sauce for other meals.

Timing and preparation

Quick roast: The vegetables need 10–12 minutes in the oven, with one turn. The listed total time is 25 minutes, including preparation and blending.

Get ready first: Remove the tomatillo husks and rinse the fruit before placing it on the tray. Cut the onion into pieces so it can roast alongside the other ingredients.

Recipe notes & tips

• Rinse the tomatillos after removing their papery husks.
• Turn the vegetables once during roasting, as the method specifies.
• Keep the garlic cloves unpeeled while they roast.
• Blend the coriander and salt with the roasted vegetables rather than adding them afterwards.
• Taste the finished salsa before adding more salt or chilli.

Variations

• Milder salsa: Leave out the optional serrano or jalapeño.
• Hotter salsa: Include two serranos or jalapeños rather than one.
• Neutral oil: Use a neutral oil instead of olive oil for a less distinctive oil flavour.
• Chip dip: Serve the salsa in a bowl with homemade tortilla chips.
• Fish topping: Spoon it over cooked fish or salmon just before serving.

Common mistakes to avoid

• Crowded tray: The vegetables may roast unevenly; spread them out in a single layer.
• Forgetting to turn: One side can roast more than the other; turn the vegetables once during cooking.
• Leaving tomatillo husks on: Remove the husks and rinse the tomatillos before roasting.
• Peeling garlic before roasting: The recipe calls for unpeeled cloves, so leave their skins on.
• Blending without tasting: Salt and chilli strength vary; taste the salsa and adjust to your preference.

How to store

Store leftover salsa in a covered container in the fridge and use within 3–4 days. Stir it before serving; if you prefer it warm, heat gently in a small saucepan.

Frequently asked questions