The combination of tomatillo, poblano and jalapeno roasted and blended together is a fantastic flavor all its own! Enjoy this pesto at your next Mexican soiree, your guest will love it!
I love tomatillos, they are small round shaped berries of the tomato family and they have such a nice flavor of tart, sweet and lemony flavor. I have made only a few recipes with them but plan to make up some more.
Recipe: Approx. 3 Cups
- 4 Small Tomatillos
- 2 Jalapeno Peppers
- 1 Small Poblano Pepper – roasted
- 1/2 Cup Queso Fresco Cheese
- 1 Cups Raw Walnuts
- 2 Tablespoons Cup Extra Virgin Olive Oil
- 1 Clove Garlic
- 1 Tablespoon Fresh Squeezed Lime Juice
- 1/2 Teaspoon Sea Salt or to taste
Tomatillos and Jalapenos
Start by removing the husks from the tomatillos, wash, then core and cut in half.
Arrange them on a baking sheet cut side down with the jalapenos in the middle.
(I put the jalapenos in the center under the broiler flame)
Broil for 5 minutes then turn the jalapenos over and cook for 3 more minutes then let cool.
While the tomatillos and jalapenos are cooking start roasting the poblano.
Roast the bell pepper on the stovetop on medium high heat. A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs. When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.
Take a paper towel and rub off the char. It’s ok to leave a little of the char. Slice in half and remove the seeds and stems.
When the tomatillos are add to a food processor along with everything and puree.
Tomatillos have been found to have antibacterial and anti-cancer properties from the Ixocarpa Lactone-A, a phyto-chemical. They contain niacin, which helps convert food into energy. They are a rich source of vitamin C and flavonoids which are powerful antioxidants. The vitamin K increases bone mass, potassium that helps electrolyte regulation, nerve function, muscle control, and blood pressure, folate that supports red blood cell formation and fiber. They are without sugars, low in salt and cholesterol-free.
Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value. They are great for your immune system and help to reduce inflammation like in arthritis and asthma. They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers. They are full of vitamin A, vitamin K, and potassium.
Jalapeno are a rich source of vitamin C, 1 pepper provides 18 % of the daily value for men and 23 % for women. They also have a good amount of vitamin A, which helps skin and eye health. Jalapenos contain phenols, flavonoids and capsaicinoids that help the body fight free radicals, inflammation and promote weight loss. The bioflavonoids are powerful antioxidants and help strengthen blood vessels. They also fight nasal congestion by stimulating secretions that help clear mucus from the nose. They contain more vitamin B6 aiding the immune system, E that protect the cells and K, which increases bone mass, than any other pepper.