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Puebla Style Green Salsa
Here we have another variation of one of the most popular salsas of Mexico, the green salsa. In this version of the green salsa the Poblano pepper is used that gives to the salsa a stronger and more elaborated flavor .
The Poblano pepper is one of the most representative fresh chilies of the Mexican recipe book. It has a soft texture, its consistency is fleshy and its flavor is 100% Mexican. The curious thing is that it is not a chili that is used a lot in salsas but in this preparation, as it gives another dimension to the salsa, it does result ideal .
This green salsa serves us to accompany almost any type of appetizer like quesadillas , sincronizadas , tostadas , etc. It doesn’t matter which appetizer it touches, it will fill it with a phenomenal flavor.
About the Recipe
The preparation of this recipe is moderately complicated because Poblano peppers have to be roasted in a very particular way.
Since in this recipe Poblano peppers have to be roasted is possible that your kitchen will fill with smoke, we recommend putting a fan.
The total preparation time is of 25 minutes.
The recipe yields 1½ cups.
Ingredients 2 Poblano Peppers (8.8 oz)10 Tomatillos (17.6 oz)1/4 of an Onion (1.2 oz)1 Garlic clove (.1 oz)
5 Coriander sprigs (1.7 oz)
2 tablespoons of Olive Oil1/2 tablespoon of Salt
Cookware 1 Saucepan1 Griddle1 Blender1 Cutting Board1 Tongs1 Turner1 Knife1 Plastic Bag
Directions Cook the Tomatillos
- Put in a saucepan:
- 10 Tomatillos.
- The enough Water to cover the Tomatillos.
Bring the saucepan water to a boil over high heat.
Leave the tomatillos cooking in the boiling water for about 5 minutes, until they turn to a lighter color.
||Don’t cook the tomatillos for a long time, because its skin breaks and its flavor becomes bitter.
Transfer from the saucepan to a blender, with some tongs the tomatillos that were cooked; then set aside.
Work with the Poblano Peppers
Put on a griddle over medium-high heat 2 Poblano peppers and roast them for about 4 minutes, until all their sides are completely black; move them regularly with the tongs.
Transfer from the griddle to a plastic bag, with the tongs, the Poblano peppers that were roasted.
Close the plastic bag and leave the Poblano peppers resting for about 5 minutes, until the bag sweats.
||All this ritual ;) that is made with the chilies is to make them have a more intense flavor.
- Take from the plastic bag the Poblano peppers and rinse them while removing the outer skin of the chilies (the burned part).
Discard the seeds of the Poblano peppers that were rinsed and then put them in the blender.
- Also add in the blender, along with the other ingredients:
- 1/4 of an Onion.
- 1 Garlic clove.
- 3 Coriander sprigs (1 oz).
Blend very well the ingredients and reserve.
Cook the Salsa
Finely chop 2 coriander sprigs (.7 oz), then reserve.
Heat in the saucepan over medium heat 2 tablespoons of olive oil.
- Incorporate in the saucepan:
- The Mixture that was blended.
- 1/2 tablespoon of Salt.
Mix the saucepan ingredients and bring the Puebla style green salsa to a boil over high heat.
When the Puebla style green salsa boils reduce to medium heat and cook it for about 3 minutes, until it acquires a more intense green color; stir occasionally.
Turn off the heat, incorporate in the saucepan the coriander that was minced and mix the Puebla style green salsa.
and Very Mexican
Recommendation: Now try the Poblano pepper in a dip.
Did you like the Puebla Style Salsa?
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