Recreate Blue Apron’s signature tomatillo poblano sauce at home. You can use this recipe to replicate your favorite Blue Apron meals, or you can improvise. Try it on any protein, bean dishes, or roasted vegetables. For a creamy kick, stir a spoonful into yogurt or sour cream to make a rich sauce.
This recipe makes more than our standard packages, but don’t worry. The leftovers will keep in the fridge for up to a week. You can use them to spice up everything from breakfast tacos to seared steaks.
Tomatillo poblano sauce recipe
- 6 medium tomatillos, about 1 lb, husks removed, rinsed, and left whole
- 1 small onion, quartered
- 1 jalapeño, whole
- 1 poblano, whole
- 2 cloves garlic, peeled and left whole
- The juice of 1 lime, about 2 tablespoons
- 1 small bunch cilantro leaves and tender stems, about 20 grams
Place an oven rack in the center of the oven; preheat to 450°F. Line a sheet pan with foil. Transfer the prepared tomatillos, onion, jalapeño, poblano, and garlic to the sheet pan. Drizzle generously with olive oil and season with salt and pepper. Toss to coat and arrange in an even layer. Roast 14 to 16 minutes, or until the vegetables are browned and tender when pierced with a knife. Remove from the oven and let cool.
Remove and discard the stems from the roasted poblano and jalapeño. Transfer the roasted vegetables to a blender or food processor. Add the lime juice and cilantro. Pulse or blend until thoroughly combined and mostly smooth. Taste, then season with salt and pepper if desired. Enjoy!
Recipes with tomatillo poblano sauce
This delightful skillet brings together all the classic taco fixings: black beans, melty cheese, tomatoes, and creamy guacamole for a crowd-pleasing meal.
This dish showcases our bright tomatillo-poblano sauce, which we’re mixing with rich mascarpone cheese to make a creamy, zesty sauce for our seared chicken—perfectly accompanied by a trio of roasted squash, potatoes, and onion.
These hearty tofu steaks get an incredibly flavorful, crispy exterior when baked under layers of traditional Mexican spices, sweet honey, and a duo of panko breadcrumbs and chopped pepitas (or pumpkin seeds). We’re finishing them with a drizzle of our bright tomatillo-poblano sauce, which also gets stirred into a simple side of brown rice.
Bold, zesty flavors abound in this comforting dish thanks to spices like smoked paprika, cayenne pepper, and more that coat the shrimp, vegetables, and crunchy breadcrumb topping, and a zesty tomatillo-sour cream sauce that’s drizzled on top.
For more flavorful sauces, try our favorite pesto recipe.