Tomatillo, avocado, and poblano (Salsa de tomatillo) from Mi Cocina: Recipes and Rapture from My Kitchen in Mexico (page 62) by Rick Martinez

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Chorizo, egg, and refried bean breakfast sandwiches (Pambazos rellenos de huevos y chorizo); Burritos filled with lobster tossed in garlic butter and herbed rice and beans (Burritos de langosta)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Nrnarayan on August 01, 2025

    LOVE this salsa. Sometimes I add extra avocado (who only wants to add 1/4 an avocado??), comes out amazing everytime

  • Hansyhobs on December 17, 2023

    A very nice salsa

  • RachaelHeath09 on August 19, 2023

    Although it’s hard to choose, I think this is my favorite salsa out of the bunch. LOVE IT.

  • ellwell on December 28, 2022

    We conducted an experiment here. One batch was made per the recipe, and one batch was made roasting the peppers instead of processing them raw. The roasted batch was very much preferred by all and had a much deeper flavor than the raw. I would make this again but definitely will roast again. I still think I prefer the green salsa in Modern Proper's enchilada sauce, which is where I got the idea to roast the peppers.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.