Recipe: Salsa Mexicana with Chile Poblano and Tomatillos!

As you know, there are many different versions of salsa. Some of them have red tomatoes with different chiles, like Chile de Arbol, Chile Chipotle and so on…Chile Poblano is not hot, so you can serve for many of your guests, even to children. I gave to my children, in little quantities. The best thing to do first is to roast all your ingredients, that will give your salsa an extra taste.

1 chile Poblano

1/2 jalapeño (take out the seeds)

4 tomatillos (the green little tomatoes)

1 garlic

little red onion,

vegetable stock


salt and pepper

1. roast all ingredients, except red onion and cilantro.

2. peel the chile Poblano, once it cools down.

3. put all ingredients in the blender.

4. ready to serve. You can place this in the refrigerator for 3 to 4 days.

Asi de simple.

Susana @ Delicioso y Divertido.


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