One of the things I like to make the most are sauces. And that includes condiments like this Tomatillo Ketchup from Chef Rachael Ray.
My love for Tomatillos is no secret. I absolutely love my Spicy Tomatillo Salsa and my Turkey Tomatillo and Bean Burrito recipes.
The first thing you are probably wondering is why am I calling this a ketchup recipe since it has the consistency of salsa? Well because that is what Rachael calls it!
The next thing you are most likely wondering is what do I serve this tomatillo ketchup with? Well I originally saw this tomatillo ketchup recipe when she used it on one of her beef sliders recipes.
I figured if it’s good enough on a mini-burger, it can be used on regular burgers, hot dogs, or a dipping sauce for your french fries. Heck you can even eat it like salsa with some tortilla chips!
How to Roast Poblano Peppers
Roasting Poblano Peppers might be a challenge for some especially if you’ve never done it before. But don’t stress, I wrote an article on 3 different ways on How to Roast Poblano Peppers.
Rachael Ray Books
Some of my favorite Rachael recipe books are her 365: no repeats, The Book of Burger and Rachael Ray 50. If you don’t already have a Kindle you really need to get one.
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Gather your Ingredients
You will need the following ingredients to make this Tomatillo Ketchup recipe from Rachael Ray. For ingredient amounts please refer to the printable recipe card at the bottom of this post.
- Poblano Peppers – Roasted using your preferred method. Also called Pasilla Peppers
- Tomatillos – husked, rinsed, and coarsely chopped
- Red Onion – chopped
- Garlic Cloves – you can adjust to taste if needed
- Salt and Pepper – All recipes need a little salt & pepper
- Fresh Cilantro – If you are one of those who hate cilantro you can leave it out but you really can’t taste it in this recipe
- Lime Zest – from one lime
- Fresh Lime Juice – Freshly squeezed lime juice is preferred but you can use bottled lime juice if needed
How to Make Rachael’s Tomatillo Ketchup
- In a medium saucepan, combine the tomatillos, onions, and garlic. Season with salt and pepper.
- Cook over medium-high heat until the onions and tomatillos have softened 10 to 12 minutes. Let cool a little.
- Puree the tomatillo mixture, roasted poblanos, cilantro, lime zest, and lime juice in a food processor.
- Season with salt and pepper to taste.
Printable Recipe Card
Rachael’s Tomatillo Ketchup
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Ingredients
- 2 Poblano Peppers, roasted and seeded
- 6 Tomatillos, husked, rinsed, and coarsely chopped
- 1 small Red Onion, chopped
- 2 Garlic Cloves, chopped
- Salt and Pepper, to taste
- 2 Tbsp Fresh Cilantro
- 1 Tsp Lime Zest
- 2 Tbsp Fresh Lime Juice
Instructions
- In a medium saucepan, combine the tomatillos, onions, and garlic. Season with salt and pepper.
- Cook over medium-high heat until the onions and tomatillos have softened 10 to 12 minutes. Let cool a little.
- Puree the tomatillo mixture, roasted poblanos, cilantro, lime zest, and lime juice in a food processor.
- Season with salt and pepper to taste.
My family and I love this recipe. So tasty. We have used it on pork chops that were done on the BBQ