Rachael’s Tomatillo Ketchup
Updated on August 3, 2024 by Rodney • This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. • 1 Comment • Jump to Recipe
Discover a unique twist on ketchup with Rachael’s Tomatillo Ketchup recipe. Perfect for burgers, hot dogs, and more!
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.
Equipment Needed
Equipment can have a big impact on how a recipe turns out. Below are some of my favorite pieces of equipment that I use when making this recipe.
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 –
- 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 –
- 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
Equipment
- Food Processor / Blender ( or immersion blender)
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.
Nutrition
Nutritional information provided for this recipe is based on 1 serving. This information is an estimate and may vary based on several factors. If nutritional information is important to you and your diet, please verify this recipe with a Registered Dietitian.
My family and I love this recipe. So tasty. We have used it on pork chops that were done on the BBQ