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Spicy Green Chile Salsa

What you need: 

2 large poblano peppers
2 large anaheim peppers
1-2 jalapenos (or to taste)
1 large green heirloom tomato or 4 medium tomatillos
1 small white onion
1 clove garlic
large handful fresh cilantro
salt to taste

What you do: 

Clean the poblano peppers and place under the broiler until blackened. pop into a brown paper bag and let cool. once cool, slide off the black skin, halve and scrape out the seeds.
De-seed the rest of the peppers for milder chile.
Coarsely chop remaining ingredients and puree in a food processor and chill before serving with chips. :)

Preparation Time: 
20 minutes
Cooking Time: 
Recipe Category: 


My local grocery store did not have Anaheim peppers and I was out of jalapenos, so I used 5 unseeded Serrano peppers in their place. I used about a lb of tomatillos (broiled until blackened, black skin removed) a small handful of cilantro and omitted the onion, garlic, and salt (I like the pepper flavor to shine through). I also added a little fresh lime juice. I ended up with a lovely salsa that had a nice flavor and a good amount of heat. Last time I made this, I chose to use Serranos and jalapenos in place of the poblano and Anaheim peppers, but I think the poblano peppers really made the difference. Nice recipe!

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