Just in time for the big game, here is a delicious zero point Roasted Poblano Salsa.

This weight watchers friendly salsa verde is of course perfect on any kind of taco or tortilla chip. But it’s also a great way to brighten up any chicken or fish dish.

This healthy salsa is packed full of zero point ww foods like poblanos, tomatillos, and jalapenos. If you are having a hard time finding tomatillos, I show you how to replace them down in the variations section below.

Why you need to try this Zero Point Roasted Poblano Salsa

  • This weight watcher friendly roasted tomatillo salsa is bursting with flavor. It works beautifully on just about any taco recipe, or you can just use it as a dip for tortilla chips.
  • This Roasted Poblano Salsa recipe is simple, but your friends don’t have to know that. Break it out next time you have people over to watch a game–your guests will leave impressed.
  • This healthy tomatillo salsa recipe has no added fat–no need to roast the peppers in oil–all the flavor comes from the ingredients themselves.
  • This delicious roasted poblano salsa is zero weight watcher points! So you can pour on as much as you like, absolutely guilt free.

Ingredients in Roasted Poblano Salsa

Fresh ingredients for roasted poblano salsa on a cutting board.

  • 4 tomatillos
  • 1 small-medium poblano pepper
  • 1 jalapeno (to taste)
  • 2 large cloves garlic, peeled
  • 1 ½ tablespoons lime juice (juice of one lime)
  • ½ cup packed cilantro, large stems removed
  • ⅔ cup finely diced white onion, rinsed (approx ¼ large white onion)
  • Salt to taste (optional based on what salsa is being served with)

Step by step instructions for Roasted Poblano Salsa

  1. Remove husks from tomatillos and cut lengthwise.
  2. Cut poblano away from core and into roughly four flat strips.
  3. Heat nonstick skillet over medium-high heat. 
  4. Place tomatillos cut-side down on hot skillet, and add poblano strips, whole jalapeno, and garlic to skillet. Allow to cook undisturbed until the tomatillos soften slightly and a nice char develops. Using tongs, flip ingredients over and allow all sides to develop some char. When complete, move skillet away from heat and allow it to cool down while you prepare remaining ingredients (onion, cilantro, lime juice).
  5. Remove jalapeno from skillet, chop in half, and add to food processor. Set aside remaining half (to add additional heat to taste).
  6. Add tomatillos and poblano to food processor.
  7. Pulse until mixture has a fine texture, but not totally smooth. 
  8. Add lime juice and cilantro, and process until cilantro is incorporated. 
  9. Taste and add additional jalapeno for spiciness, additional lime juice, and/or salt.
  10. In serving or storage dish, combine poblano mixture from food processor with diced onion and mix with a spoon until onion is distributed throughout.

Poblanos, tomatillos, and garlic roasting in panwoman chopping poblano peppersalsa in bowl with onion to be added

Variations/Substitutions for Roasted Poblano Salsa

This recipe is so simple, there are only really two questions you have in terms of substitutions.

  • Roasted tomato poblano salsa – You can substitute tomatoes for the tomatillos.  I know there are times of the year (and parts of the globe) where it’s not easy to find tomatillos. You can replace the tomatillos with tomatoes in the recipe. This result in a small difference in taste–the tomatoes version tends to be a little bit sweeter and little less tart. And it will result in a big different in the way the dish looks (the salsa will be red instead of green)
  • Turn the heat up or down –  I’d call this jalapeno version of roasted poblano salsa a mild-medium heat salsa. If you are looking for something with a bit more heat you can replace the jalapeno with serrano pepper.  And if you are looking for a truly mild salsa, you can just leave the jalapeno altogether.

Tips and Tricks for Zero Point Salsa

  • A note about salt – in the instructions I say salt to taste. I personally just about never add salt to this salsa. Since the food you are serving salsa on or with probably already has salt (hello tortilla chips) it’s really just not necessary. If I were going to use this as say a dip for fresh veggies or something else that is not salted, I might consider adding a dash of salt to bring out all the flavors in the salsa.

Recipes that work great with zero weight watchers points salsa verde

roasted poblano salsa in a white bowl

Roasted Poblano Salsa

Roasted poblanos, tomatillos, jalapenos, and garlic combine with fresh cilantro in this delicious zero point salsa.
5 from 1 vote
Course Dip/dressing
Cuisine Mexican
Servings 6
Calories 21 kcal

Ingredients
  

  • 4 Tomatillos
  • 1 small-medium poblano pepper
  • 1 jalapeno (to taste)
  • 2 large cloves garlic (peeled)
  • 1.5 tbsp fresh lime juice (juice of 1 lime)
  • 1/2 cup packed cilantro (large stems removed)
  • 1/3 cup finely diced white onion (approximately 1/4 large onion)
  • Salt to taste (optional)

Instructions
 

  • Remove husks from tomatillos and cut lengthwise.
  • Cut poblano away from core and into roughly four flat strips.
  • Heat nonstick skillet over medium-high heat.
  • Place tomatillos cut-side down on hot skillet, and add poblano strips, whole jalapeno, and garlic to skillet. Allow to cook undisturbed until the tomatillos soften slightly and a nice char develops. Using tongs, flip ingredients over and allow all sides to develop some char. When complete, move skillet away from heat and allow it to cool down while you prepare remaining ingredients (onion, cilantro, lime juice).
  • Remove jalapeno from skillet, chop in half, and add to food processor. Set aside remaining half (to add additional heat to taste)
  • Add tomatillos and poblano to food processor.
  • Pulse until mixture has a fine texture, but not totally smooth.
  • Add lime juice and cilantro, and processor until cilantro is incorporated.
  • Taste and add additional jalapeno for spiciness, additional lime juice, and/or salt.
  • In serving or storage dish, combine poblano mixture from food processor with diced onion and mix with a spoon until onion is distributed throughout.

Notes

  • yields about 3 cups of salsa 
  • remove jalapeno to make mild salsa, replace jalapeno with serrano pepper to make hotter salsa 
  • zero weight watchers points

Nutrition

Serving: 66gCalories: 21kcalCarbohydrates: 4.5gProtein: 0.7gFat: 0.3gSodium: 2.2mgPotassium: 136mgFiber: 1gSugar: 1.3gVitamin A: 10.4IUVitamin C: 14.8mgCalcium: 11.62mgIron: 0.27mg
Keyword roasted poblano salsa; weight watchers salsa; salsa verde; zero point salsa
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