I made this fire roasted tomatillo and poblano salsa as part of our one dish, two ways entire meal on the grill series. Wow! What a versatile little recipe. I’ve already eaten it three different ways!! This was a fantastic accompaniment to my Mexican themed meal to top the steak like a different type of chimichuri.
Level of Difficulty:Easy
Time Required:Prep Time – 5min; Cook Time – 10 min
1 bunch of cilantro
1 large poblano pepper
6 cloves of garlic
Special Equipment and Other Items Needed:
Blender or Food Processor (or what Denise calls a Cuisinart as if that’s the only appliance Cuisinart makes!!)
How to make fire roasted tomatillo and poblano salsa:
Get the grill going and then prep your ingredients. Peel the tomatillos and cut in half. Cut the onion in quarters. You can leave the cloves of garlic together so they won’t fall through the grill grate. Throw all of this and the big poblano on the grill. Let them char and turn a couple of times.
Maybe 5-7 minutes and it should be ready. Dump all of it into the food processor (if you don’t want this too hot, remove the seeds from the poblano first), add salt, pepper, a drizzle of olive oil and the cilantro leaves (avoid as many stems as possible without picking each leaf off).
Give the food processor a whirl and blend until the consistency of a salsa. Taste. Add salt and pepper as desired.
I deseeded the poblano and this salsa was not spicy at all. Next time, I might add a jalapeno too to help pick up the heat.
Eat as a salsa with chips, top a steak as a chimichuri, make a salad dressing, endless possibilities!
Do you see what I put up with? I bet 9 out of 10 people think of “food processor” when you say “Cuisinart”. -Denise
Really? You’re going with mob rule? ~Melissa