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Ingredients
- 1 x Clove garlic
- 1 x Thick slice white onion
- 1 x Roma (plum) tomato
- 1 x Tomatillo
- 3 x Poblano chiles
- 1/2 c. Water
- 1 Tbsp. Fresh cilantro, roughly minced
- 1/8 tsp Kosher salt
- 1/4 tsp Cumin, toasted and grnd
Directions
- Green chiles - poblanos, Anaheims, and New Mexico long greens - always make me think of Santa Fe. There, they make salsa with the local chiles and bottle it for sale around the world. This fresh version has more complex seasonings than the Santa Fe product, and is one of the truly great salsas for dipping and slathering all over everything.
- Pan roast garlic till brown and soft, then peel. Pan roast onion till brown and soft, then roughly chop. Pan roast tomato till blistered, deeply browned, and soft. Pan roast tomatillo till blistered, browned, and soft.
- Pan roast poblano chiles till dark brown, then remove seed cores.
- Place the garlic, onion, tomato, tomatillo, and chiles in a food processor and pulse briefly till finely minced. Add in the water, cilantro, salt and cumin and process again till blended. Keeps, tightly covered, about 3 days in the refrigerator.
- Makes about 1 1/4 c..
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 304g | |
| Calories 46 | |
| Calories from Fat 6 | 13% |
| Total Fat 0.76g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 305mg | 13% |
| Potassium 453mg | 13% |
| Total Carbs 9.57g | 3% |
| Dietary Fiber 2.6g | 9% |
| Sugars 5.46g | 4% |
| Protein 1.93g | 3% |
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