Dining With Mimi

Smoky Roasted Poblano, Tomatillo and Tomato Salsa

Smoky spicy salsa filled with hidden flavors from natural ingredients of tomatoes, tomatillios, garlic, jalapeno and chipotle peppers.

Servings	Prep Time
2 1/2Quarts	30-45Minutes

Cook Time

30Minutes

Servings	Prep Time
2 1/2Quarts	30-45Minutes

Cook Time

30Minutes

Ingredients

Instructions

Poblano, Tomatillio and Garlic Base

Preheat oven to 425. Line a baking tray with parchment. Add poblano peppers, tomatillos and entire garlic bulb. Bake on each side for 15 minutes. Set timer for 15 minutes, turn over and repeat. Remove and set aside for five minutes.
On cutting board, place peppers and use knife to remove stems. Add peppers and tomatillios to food processor and process with cutting blade until smooth. Remove garlic from skin and add to food processor and process for two minutes. Place base into a mason jar.
Lagniappe: This base will yield enough for you to make this recipe again with out going through this step. Freeze extra Poblano, Tomatillio and Garlic Base.

Smoky Roasted Poblano, Tomatillo and Tomato Salsa

While Vegetables are roasting in oven, start mixing the salsa together. Place a large mixing bowl on counter. On cutting board, slice and cut tomatoes into a small chop. Add to mixing bowl.
Chop onions into a small chop and add to mixing bowl.
Puree canned whole tomatoes using food processor or add pureed tomatoes. Add into mixing bowl.
Into mixing bowl add the following ingredients in order: chipotle in adobo, cilantro, lime juice, olive oil, and vinegar. Stir well.
Add in only one cup of Poblano, Tomatillio and Garlic Base into mixing bowl. Add remaining ingredients and stir well. Taste to see if you want to add more jalapeno peppers. The flavors will develop as it marries together in bowl. Serve as needed with tortilla chips and icy beer or margarita.