Print

Flavorful Chunky Salsa Verde Recipe with Charred Tomatillos and Poblanos Made Easy

chunky salsa verde - featured image
Print Recipe

A smoky, chunky salsa verde featuring charred tomatillos and poblano peppers, perfect for tacos, chips, and gatherings. This easy recipe delivers bold flavor and texture without the fuss.

Ingredients

Scale
  • 1 pound (450g) tomatillos, husked and rinsed
  • 2 medium poblano peppers
  • 1 small white onion, roughly chopped
  • ½ cup (15g) fresh cilantro, chopped
  • 2 large garlic cloves, peeled
  • Juice of 1 large lime
  • ½ teaspoon salt, or to taste
  • 1 tablespoon olive oil (optional)

Instructions

  1. Preheat your grill or skillet to medium-high heat, about 400°F (200°C), for approximately 5 minutes.
  2. Husk and rinse the tomatillos, then lightly dry them with a towel. Wipe the poblano peppers clean.
  3. Place tomatillos and poblanos directly on the grill or skillet. Cook for 4-5 minutes per side, turning occasionally, until blackened and blistered.
  4. Transfer poblanos to a bowl and cover with plastic wrap or a plate. Let steam for 10 minutes to loosen the skin, then peel off the skins carefully.
  5. Roughly chop the charred tomatillos and peeled poblanos into chunky pieces. Dice the onion and mince the garlic finely.
  6. In a mixing bowl, combine chopped tomatillos, poblanos, onion, garlic, and cilantro. Add lime juice, salt, and olive oil if using. Stir gently to maintain chunky texture.
  7. Taste and adjust seasoning with more salt or lime juice if needed. Optionally add a pinch of sugar to balance acidity.
  8. Let the salsa rest at room temperature for 10-15 minutes to allow flavors to meld before serving.

Notes

If you don’t have a grill or grill pan, roast tomatillos and poblanos in a 450°F (230°C) oven for about 15 minutes, turning once. For a milder salsa, remove seeds from poblanos or substitute with sweet green bell peppers. Hand chopping preserves the chunky texture; pulse briefly in a food processor for a smoother salsa. Letting the salsa rest for a few hours or overnight enhances flavor. Store leftovers in the fridge up to 4 days or freeze up to 2 months.

Nutrition

Keywords: salsa verde, chunky salsa, tomatillos, poblano peppers, smoky salsa, Mexican salsa, easy salsa recipe, grill salsa

Find it online: https://goldensimmer.com/flavorful-chunky-salsa-verde-recipe-with-charred-tomatillos-and-poblanos-made-easy/