Rating: 3.5 stars
12 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 2
  • 12 Ratings
Source: Better Homes and Gardens


Recipe Summary test

25 mins
14 mins
20 mins
6 hrs
6 hrs 59 mins
6 half-pints


Ingredient Checklist


Instructions Checklist
  • Preheat broiler. Line two 15x10-inch baking pans with foil. Place tomatillos in one prepared pan; place poblano and serrano peppers, cut sides down, in other pan. Broil 4 to 5 inches from the heat for 14 to 16 minutes or until charred, turning tomatillos once. Remove from broiler. Wrap poblano and serrano peppers in the foil; let stand 20 minutes or until cool enough to handle. Peel off and discard skins. In a food processor or blender combine tomatillos, peppers, and the next three ingredients (through sugar). Cover and process or blend until chopped.

  • Transfer vegetable mixture to a 3 1/2- or 4-quart slow cooker. Stir in the remaining ingredients. Cover and cook on low for 6 to 7 hours or on high for 3 to 3 1/2 hours.

  • Ladle into half-pint canning jars or freezer containers. Seal and label. Store in the refrigerator up to 2 weeks or freeze up to 3 months.


Chile peppers contain oils that can irritate your skin and eyes. Wear plastic or rubber gloves when working with them.

For Easy Cleanup:

Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.

Nutrition Facts

20 calories; carbohydrates 4g; insoluble fiber 1g; sugars 2g; protein 1g; vitamin a 103.7IU; vitamin c 37.9mg; niacin equivalents 0.8mg; vitamin b6 0.1mg; folate 5.4mcg; sodium 195mg; potassium 140mg; calcium 7mg; iron 0.6mg.