Poblano-Pepita Salsa

Poblano-Pepita Salsa
Photo by Scott Phillips


  • 1 lb. tomatillos, husked and rinsed
  • ¼ cup packed chopped fresh cilantro
  • Kosher salt
  • 2 medium poblano chiles
  • ½ cup unsalted, roasted, hulled pepitas

Char the chiles over a gas burner or under a broiler until blackened on all sides, 6 to 8 minutes. Transfer to a bowl, cover with plastic, and cool. Peel, stem, seed, and finely chop the chiles. Heat a griddle or large cast-iron skillet over medium-high heat. Cook the tomatillos, turning occasio...

View full recipe at Fine Cooking


Best Wine Deals

See More Deals

Snooth Media Network