Roasted Poblano Salsa

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Roasted Poblano SalsaWe’ve had some top-notch mentors for this homemade salsa. On our podcast, we interviewed Chef Rick Bayless, the renowned restaurateur, author, and TV show host, and he taught us to add charred peppers for a smoky undertone to our salsas. After enjoying the salsa at a Miami taco joint, Taquiza, we consulted with Chef Steve Santana for a few final tweaks to our recipe. His advice: Increase the salt and lime, and strain out excess liquid. The result is a zesty, restaurant-style salsa that makes an ample amount, almost double the typical store-bought jar. Enjoy it with Homemade Tortilla Chips or over Loaded Sweet Potato Wedges with Black Beans.

  • Yield: 3 Servings


  • 2 poblano peppers
  • ¼ large white onion
  • 1 medium garlic clove
  • ¼ jalapeño pepper
  • 1 28-ounce can diced tomatoes
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon lime juice (½ lime)
  • 1½ teaspoons kosher salt
How to Make It
    Roast the poblanos, onion, and garlic:
  1. Cut the tops from the poblano peppers, then cut them in half lengthwise and remove the white membrane and seeds. Peel the onion and slice it into rough chunks. Peel the garlic. Place the peppers, garlic, and onion on the sheet, and broil on high for about 7 minutes until starting to blacken and soften, then flip and roast on the other side for about 5 minutes. Remove from the oven and allow to cool for 1 minute.
  2. Make the salsa:
  3. Meanwhile, slice the jalapeño pepper in half, taking care to properly shield your hands and eyes. Remove the ribs and seeds. Reserve the seeds (for a hot salsa) along with half of the pepper.
  4. In the bowl of a food processor, pulse the poblano peppers, onion, garlic, and half of the jalapeño pepper several times until roughly chopped. Add the diced tomatoes, apple cider vinegar, lime juice, and kosher salt, and process until the desired texture is reached Taste and add seeds or the remaining half jalapeño pepper, according to your spice preference.
  5. Pour the salsa into a sealable container. If time allows, refrigerate for at least 30 minutes, then pour into a strainer, strain out the extra liquid, and return it to the container.

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