At my house, when it comes to Mexican food, there is one condiment that trumps them all: a good green salsa. We usually buy ours from a little Mexican market here in Pasadena but, with the amount that we go through, making our own is a better option economically. While I was at least skeptical of making my own (the salsa at this place is really good) it came out pretty darn good. You can really adjust the recipe around depending on what you want. If you like it spicy, you can a few extra jalapenos and leave in the seeds. It also depends upon the chiles themselves as the spiciness varies from pepper to pepper. I recommend serving it with a crunchy and salty tortilla chips or on top of grilled shrimp tacos. 

  • 2 poblano chiles
  • 2 jalapenos
  • 1 large white onion

  • one dozen tomatillos
  • water
  • The first step is going to be roasting the poblano chiles and jalepenos. 
  • There are a few options as to how you can roast the peppers. I lit my barbecue and placed them over the coals, flipping them with tongs to ensure an all over roasting. 
  • If you do not have a barbecue you can easily use a broiler. Place the chiles on a baking sheet 4 inches below a very hot broiler until darkly roasted. Flip them over and roast the other side, about 4-5 minutes more.
  • As soon as you take them off of the grill, place the peppers in a brown paper bag and close. This allows for the peppers to sweat inside of the bag and makes it easier to take off the skin. 
  • Meanwhile, heat two cups of water in a small pot set on high heat. 
  • Remove the husks off of the tomatillos, cut into fourths, and place in pot. 
  • Dice the onion and add to the pot. 
  • Turn the heat to simmer and
  • Cook down until the tomatillos begin to fall apart and much of the water has cooked off. 
  • While the onions and tomatillos are cooking, take out your peppers and de-skin them. 
  • Slice them open and, depending on how spicy you prefer your salsa, either leave or remove the seeds. If you elect for a slightly hot salsa, simply remove half of the seeds. 
  • If you do want to remove them, simply slide a sharp pairing knife down and under the ribs of the pepper. 
  • Dice and add you the pot. 
  • Either using a blender or food processor blend the mixture until it is a course puree. Scrape down sides and pour into serving dish. Either you can eat it warm or refrigerate for an hour until cool.  

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