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Recipe: Roasted Pepper and Tomatillo Salsa


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The slightly charred peppers, tomatillos and caramelized onions make this salsa a versatile and interesting dip. Use it with poached fish, grilled or roasted chicken, or mix it with a little vinaigrette to make a salad dressing.

roasted pepper salsa
This fresh roasted pepper salsa is great for all different uses.

Type of dish: Condiment, Sauces, Dressing, Dips
Servings: About 2 Cups
Equipment: Roasting Pan, Food Processor
Oven Temp: Oven broiler on hottest temperature


  • 10 tomatillos, husks removed
  • 2 poblano peppers, cut into half, stemmed and seeded
  • 2 jalapeño peppers (or more), cut into half, stemmed and seeded
  • 1 large onion, peeled and cut into quarters
  • 4 garlic cloves with skin on
  • ½ cup cilantro, chopped
  • juice of 3 to 4 limes to taste
  • ¼ tsp cumin powder
  • sea salt to taste


  1. Preheat broiler.
  2. Place peppers cut side down with onions and tomatillos in a roasting pan and broil until peppers are slightly charred, about 10 minutes.
  3. After first 5 minutes add garlic in skins.
  4. Remove peppers from oven and let cool.
  5. Remove skin from garlic.
  6. Place garlic and onion in food processor and chop very finely.
  7. Cut tomatillos in half and add to processor with peppers, cilantro and cumin.
  8. Process to a a coarse paste.
  9. Add salt and lime juice to taste.


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