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Tomatillo-Poblano Sauce

This super easy and not spicy but richly flavored green sauce can be made in less than 30 minutes and enjoyed in so many ways. Spoon it over eggs, top it over seared pork or chicken, add it to grilled meats or scoop it with chips and guacamole.

Servings 12
Author The Cowgirl Gourmet slightly adapted this recipe from Andrew Zimmern via Food & Wine


  • 2 pounds tomatillos husked, rinsed, stemmed and halved
  • 2 poblano peppers stemmed, halved and seeded
  • 1 serrano or jalapeno chile stemmed and halved
  • 1 large onion quartered
  • 3 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Kosher salt for roasting, and 1 teaspoon salt when cooking the sauce
  • 3 tablespoons finely chopped cilantro
  • 1 tablespoon fresh lime juice


  1. Preheat the broiler. On a rimmed and aluminum foil lined baking sheet, toss the tomatillos with the poblanos, serrano or jalapeno, onion and drizzle with olive oil tossing well to coat. Sprinkle with dried oregano, toss to coat again and spread in a single layer. Broil 5 inches from the heat for 10-15 minutes, or until the vegetables are blackened in spots.
  2. Scrape the vegetables and every last drop of the juice into a blender and puree until nearly smooth.
  3. Transfer the salsa to a medium saucepan, season with 1 teaspoon salt and bring to a simmer, stirring frequently. Once it starts to boil, turn the heat down immediately and let it cook until slightly thickened, about 5 minutes. Continue to stir while it cooks.
  4. Let the salsa cool to room temperature and then stir in the cilantro and lime juice. Taste the salsa and season with a little more salt and pepper if needed. Serve.
  5. Refrigerate any leftovers and use within a week for breakfast or dinner, as pictured below.