Roasted Tomatillo-Poblano Salsa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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

2 medium poblano chiles

1 small red onion, cut into wedges

2 tablespoons canola oil

1 jalapeño chile, seeded, chopped

1/4 cup fresh cilantro leaves

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

1 teaspoon roasted ground cumin or ground cumin

1/2 teaspoon salt

Directions

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

From tablespoon.com