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Roasted Poblano Salsa Verde

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  • Makes 3 cups
  • Serving size: 2 tablespoons
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Salsa verde is a popular Mexican sauce renowned for its bright, tangy flavor and versatility, adding a peppy kick to a wide range of meals. Traditionally made with tomatillos and serrano chiles for heat, this version also includes roasted poblano peppers for smoky depth, and lime zest for a citrusy kick. Ready in just 30 minutes, salsa verde is simple to make and great to keep on hand for everything from tacos to tofu scrambles.

Tips

Wear gloves: Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves.

Storage: Store in an airtight container in the refrigerator for 5-7 days.

From Forks Over Knives: The Cookbook

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By Del Sroufe,

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Ingredients

  • 2 poblano peppers (see tip, recipe intro)
  • 1 lb. tomatillos (about 18 medium), husked and coarsely chopped
  • 6 scallions, white and green parts chopped
  • 2 cups chopped fresh cilantro
  • 4 cloves garlic, minced
  • 1 fresh serrano chile, chopped (and seeded if you prefer less heat) (see tip, recipe intro)
  • 1 tablespoon lime zest
  • Sea salt, to taste

Instructions

  • To roast poblanos, use heatproof tongs to hold each pepper over an open flame on a gas stove top, rotating peppers frequently until skins are charred all over. (Alternately, place peppers in a foil-lined roasting pan and roast in a 400ºF oven 45 minutes to 1 hour or until blackened.)
  • Transfer roasted peppers to a heatproof container with a lid (or pull foil up around peppers and crimp to seal) and let cool until easy to handle. Peel and discard the blackened skins. Remove and discard seeds. Roughly chop peppers.
  • In a food processor combine poblanos and the remaining ingredients. Process until smooth.
Nutritional Information:

Per serving (2 tablespoons): 10 calories, 2 g carbohydrates, 0.4 g protein, 0.2 g total fat, 0 g saturated fat, 0 g cholesterol, 12 mg sodium, 0.7 g fiber, 1.1 g sugar

Note: Nutritional information is provided as an estimate only.

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About the Author

Headshot of Def Sroufe

About the Author

Del Sroufe

Chef Del Sroufe currently works as Culinary Specialist at the T. Colin Campbell Center for Nutrition Studies (CNS) and host of CNS Kitchen, a free CNS community that offers members all the tools they need to live a successful whole-food, plant-based (WFPB) lifestyle. Sroufe has been cooking in vegetarian, vegan, and WFPB kitchens for 34 years. He has operated his own vegan bakery and a vegan meal-delivery service. He was the executive chef at Wellness Forum Foods, where he ran a successful catering service. He developed a line of in-the-bag mixes that could be shipped all over the country and taught cooking classes to the public and health care professionals looking to offer culinary education to their clients. Del is a public speaker and cookbook author. His first cookbook, Forks Over Knives: The Cookbook, was on the New York Times Bestseller list for more than 37 weeks. He also authored Better Than Vegan, which tells the story of his struggle with weight management and how he lost more than 200 pounds on a low-fat, plant-based diet. Sroufe’s other cookbooks include The China Study Quick and Easy Cookbook and The China Study Family Cookbook.
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