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Poblano-Pepita Salsa

Scott Phillips

Yield: Yields about 2-1/2 cups

Toasted pumpkin seeds add a surprising crunch to this fresh salsa.


  • 2 medium poblano chiles
  • 1 lb. tomatillos, husked and rinsed
  • 1/2 cup unsalted, roasted, hulled pepitas
  • 1/4 cup packed chopped fresh cilantro
  • Kosher salt

Nutritional Information

  • Nutritional Sample Size per 1/4 cup
  • Calories (kcal) : 35
  • Fat Calories (kcal): 10
  • Fat (g): 1
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 0
  • Cholesterol (mg): 0
  • Sodium (mg): 140
  • Carbohydrates (g): 5
  • Fiber (g): 2
  • Protein (g): 1


  • 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 occasionally, until dark brown in spots, 8 to 10 minutes. Transfer to a plate to cool. Coarsely chop the pepitas in a food processor; transfer to a medium bowl. Without washing the food processor, add the tomatillos and process to the consistency of a chunky sauce. Transfer to the bowl with the pepitas. Stir in the chiles, cilantro, and salt to taste.

Make Ahead Tips

The sauce may be made 3 days ahead, the filling 2 days ahead, and the salsa 1 day ahead. Refrigerate separately. Return the salsa to room temperature for serving.


Rate or Review

Reviews (1 review)

  • LoveShovel | 11/24/2010

    Great, easy-to-make salsa recipe. I found that using roasted pumpkin seeds that had been seasoned with garlic salt added a lot to the flavor.I also made a variant where I replaced the cilantro with six gloves of minced then crushed garlic since I was hosting for some of those poor unfortunate people who can't stand the taste of cilantro.

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