Roasted tomatillos give a tangy sauce with softened poblano flavour for beans and tacos.
Times are estimates; follow the doneness cues in the method. Quantities refer to harvested food, never planting seeds.
Ingredients
- 500 g Toma Verde tomatillos, husked and washed
- 1 poblano pepper, about 100 g, seeded
- 1 small onion, quartered
- 2 garlic cloves, peeled
- 1 tbsp neutral oil
- 2 tbsp cilantro leaves
- 1/4 tsp salt
Method
- Heat oven to 220°C / 425°F. Halve tomatillos and toss with pepper, onion, garlic and oil.
- Roast 18–20 minutes until softened with browned spots. Let stand 5 minutes.
- Pulse with cilantro and salt into a chunky sauce, adding 1–2 tbsp water only if needed.
Storage
Cool cooked food promptly in shallow containers and refrigerate within 2 hours at 4°C or colder. Use within 2–3 days, or freeze promptly where texture allows. Refrigerate raw prepared salads and dairy sauces promptly; dress salads just before serving. Reheat cooked leftovers to 74°C.
This is not a shelf-stable preserve or a tested canning recipe. Keep sauces, pesto and vegetables with oil refrigerated; do not store them at room temperature.
Grow the main ingredient
Start with the named variety in the Casa Verde seed shop. Growing time, harvest size and flavour depend on your conditions; this recipe uses the harvested crop.
Shop seeds: Toma Verde Tomatillo Seeds
Grow another ingredient
What to cook next
- Atomic Sunset Tomato and Peach Toasts
- Rebel Starfighter Tomato Panzanella
- Ananas Noir Tomato and Nectarine Burrata
Original recipe developed with AI assistance; not yet kitchen-tested. The image is an AI-generated serving illustration.
