• 12servings
  • 50minutes
  • 54calories

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Nutrition Info . . .

VitaminsC, P
MineralsSelenium, Natrium, Silicon, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 lb tomatillos, husks removed, rinsed and cut in half

  2. 2 medium poblano chiles

  3. 1 small red onion, cut into wedges

  4. 2 tablespoons canola oil

  5. 1 jalapeño chile, seeded, chopped

  6. 1/4 cup fresh cilantro leaves

  7. 1/4 cup frozen (thawed) limeade concentrate (from 6-oz can)

  8. 1 teaspoon roasted ground cumin or ground cumin

  9. 1/2 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Heat oven to 475°F. Line 15x10x1-inch pan with foil. Place tomatillos in single layer on one end of pan; place poblano chiles and onion on other end. Drizzle oil over vegetables.

  2. Roast uncovered 15 minutes or until vegetables are browned and tender.

  3. Place poblano chiles in resealable food-storage plastic bag; seal bag. Let stand 15 minutes. Peel poblano chiles; discard seeds and membranes. In food processor, place poblano chiles, tomatillos, onion and remaining ingredients. Cover; process until smooth. Spoon into serving bowl. Store tightly covered in refrigerator.


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