Classic roasted green chile and tomatillo salsa.
Ingredients
Serves 1 quart
- 4-5 each Tomatillos, roasted, quartered
- 3 each Poblano Peppers, roasted, peeled, deseeded
- 1 each Jalapeño, deseeded, chopped
- 1/2 cup White Onion, chopped
- 1/4 cup Scallions, chopped
- 1/4 cup Cilantro, chopped
- 2 tbsps White Vinegar
- 2 tbsps Lime Juice, fresh
- 2 tsps Salt
- 2 tsps McCormick Culinary ® Black Pepper, Table Grind
- 1 tsp Cumin, ground
- 1/2 tsp McCormick Culinary ® Garlic Powder
Procedure
- In a food processor combine tomatillos, poblanos, jalapeno, onion, scallions, cilantro, vinegar, lime juice, salt, black pepper, cumin, and garlic powder. Blend until pureed but not completely smooth.
- Hold refrigerated for service.
Chef's Tip!
Keep seeds from jalapeno and poblano peppers for additional heat.
- Recipe type: Sauces Condiments and Spreads
