La Parilla Green Chile Salsa

This vibrant green chile salsa captures the essence of traditional Mexican cooking with a smoky, roasted depth. By pan-roasting the poblano chiles, tomatillos, tomato, onion, and garlic until soft and browned, you unlock a rich, aromatic flavor profile that simple raw salsas lack. The addition of toasted cumin and fresh cilantro balances the earthy heat of the chiles with bright, herbal notes. This versatile condiment is perfect for dipping tortilla chips, slathering on tacos, or drizzling over grilled meats and vegetables. It&# 226;ÂÂs a crowd-pleasing recipe that brings authentic home-style flavor to any table, offering a sophisticated twist on everyday meals.

Cooking Method: Grilling, Roasting

Cuisine: Mexican

Courses: Sauces & Condiments

Difficulty: Intermediate

Servings: 1

Calories: 11.1

Dietary: Gluten-free, Vegan, Vegetarian

Description

This vibrant green chile salsa captures the essence of traditional Mexican cooking with a smoky, roasted depth. By pan-roasting the poblano chiles, tomatillos, tomato, onion, and garlic until soft and browned, you unlock a rich, aromatic flavor profile that simple raw salsas lack. The addition of toasted cumin and fresh cilantro balances the earthy heat of the chiles with bright, herbal notes. This versatile condiment is perfect for dipping tortilla chips, slathering on tacos, or drizzling over grilled meats and vegetables. It&# 226;ÂÂs a crowd-pleasing recipe that brings authentic home-style flavor to any table, offering a sophisticated twist on everyday meals.

Ingredients

1 Clove Garlic
1 Thick White onion slice
1 Roma (plum) tomato
1 Tomatillo
3 Poblano Chiles
1/2 cup Water
1 tablespoon Fresh cilantro -- roughly
1/8 tsp Kosher salt
1/4 tsp Cumin -- toasted and ground

Directions

1
Pan roast the garlic clove until brown and soft, then peel.
2
Pan roast the thick white onion slice until brown and soft, then roughly chop.
3
Pan roast the plum tomato until blistered, deeply browned, and soft.
4
Pan roast the tomatillo until blistered, browned, and soft.
5
Pan roast the poblano chiles until dark brown, then remove seeds and cores.
6
Place the roasted garlic, onion, tomato, tomatillo, and chiles in a food processor.
7
Pulse briefly until the ingredients are finely chopped.
8
Add the water, cilantro, salt, and cumin to the food processor.
9
Process again until the salsa is fully blended and smooth.

Nutrition Facts

Servings 1

Amount Per Serving
Calories 11.1kcal

% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 1.1mg1%
Total Carbohydrate 2.6g1%
Dietary Fiber 0.4g2%
Sugars 1.1g
Protein 0.3g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Keep tightly covered in the refrigerator for up to 3 days. The flavors may meld and deepen after sitting overnight.

Ingredient Variations: You can substitute Anaheims or New Mexico long green chiles for the poblanos for a different heat level and flavor profile.

Texture Tip: For a chunkier salsa, pulse the food processor fewer times. For a smoother consistency, process longer or blend in a blender.

Yield: This recipe makes approximately 1 1/4 cups of salsa.

Keywords: green salsa, roasted salsa, poblano chiles, tomatillo salsa, mexican dip, smoky salsa, vegan dip, homemade salsa, cilantro lime, roasted garlic, taco topping, chip dip, fresh salsa, spicy dip, roasted vegetables, mexican cuisine, food processor, pan roasted, complex flavors, authentic recipe

Read it online: https://www.chefs-mate.com/recipe/la-parilla-green-chile-salsa/