Molly O'Neill’s Tomatillo Salsa

Name: Molly O'Neill’s Tomatillo Salsa
Total time: 30 min
Yield: Four servings
Cuisine: latin american, mexican
Ingredients: 1 1/2 pounds tomatillos (Mexican green tomatoes), husked; 2 medium poblano chilies, roasted, seeded, deveined, peeled and chopped; 1 small clove garlic, peeled and minced; 4 scallions, trimmed and minced; 1 cup minced coriander leaves; 2 tablespoons minced marjoram leaves

By Molly O'Neill

Updated June 11, 2024

Total Time: 30 minutes
Rating: 4(14)
Comments: Read comments

Featured in: FOOD; DIPPING LIGHTLY

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Ingredients

Yield:Four servings

1½pounds tomatillos (Mexican green tomatoes), husked
2medium poblano chilies, roasted, seeded, deveined, peeled and chopped
1small clove garlic, peeled and minced
4scallions, trimmed and minced
1cup minced coriander leaves
2tablespoons minced marjoram leaves

Ingredient Substitution Guide

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Preparation

Step 1
Preheat the oven to 375 degrees. Place the whole green tomatillos on a baking sheet. Roast them in the oven until their skins blister, about 20 to 25 minutes. Set aside to cool.
Step 2
Put the roasted tomatillos in a blender with the remaining ingredients. Puree until smooth. The salsa can be stored in the refrigerator in a closed container for up to 2 days. Serve with corn chips.