Best Salsa Poblana Recipes

Salsa Poblana image

Provided by cookiedog

Categories Sauces

Time 55m

Yield 4 cups

Number Of Ingredients 12

1 whole ripe medium-size tomatoes
2 canned tomatoes, from a can of peeled tomatoes with juice (drained)
3 whole mild poblano peppers
1 serrano chili
2 peeled garlic cloves
1 medium red onion, finely diced
1 tablespoon olive oil
1/4 teaspoon white pepper
1/2 cup tomato juice
1 teaspoon salt, to taste
1 lime, juice of, fresh
1/2 tablespoon vinegar (optional)

Steps:

Boil 1 ripe tomato and poblano pepper together. Remove tomato once it is cooked, leaving poblano pepper in 10 more minutes or until cooked. Do not discard water. Peel both the tomato and the poblano pepper.
Roast garlic cloves, 1 serrano chile and the other 2 poblano peppers in pan for about 6 minutes until darkly roasted and splotchy black on one side. With pair of tongs, flip over garlic cloves and chile and roast the other side. Remove them as soon as they are done. Place the chiles in a plastic bag to steam so that they are easier to peel. When chiles are cool enough to handle (15 min) , peel off the skin (bits of charred skin are fine). Dice the chiles.
Saute diced onions with 1 tablespoon olive oil until they are brownish and caramelized. Let all ingredients cool. When cool, refrigerate all items for 10 minutes.
Blend 2 garlic cloves with 4 ounces of the water that was used to cook the tomato and poblano peppers. I use my immersion blender for this step.
Mash cooked tomato and peeled tomatoes in medium-size bowl. Add tomato juice, cooked red onions, diced peppers and vinegar. Add salt and white pepper, freshly squeezed juice from the lime and the blended garlic.

Nutrition Facts : Calories 102.9, Fat 4.6, SaturatedFat 0.6, Sodium 742.6, Carbohydrate 15.5, Fiber 4.3, Sugar 4.7, Protein 2.9

Fire-Roasted Poblano Salsa image

Provided by France C

Time 25m

Yield 16

Number Of Ingredients 9

1 medium poblano pepper
1 medium jalapeno pepper
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 small white onion, raw
1 clove garlic, minced
½ cup cilantro, minced
1 medium lime, juiced
¼ teaspoon chipotle powder
salt to taste

Steps:

Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.

Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 139.2 mg, Sugar 1.6 g

Pineapple and Roasted Poblano Salsa image

Provided by Melissa Clark

Yield Makes about 4 cups

Number Of Ingredients 8

3 medium fresh poblano peppers (about 1/2 pound)
1 medium pineapple, peeled, cored, and cut into 1/4-inch dice (about 4 cups)
1/2 cup fresh cilantro, finely chopped
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/4 cup red onion, finely diced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Steps:

Preheat broiler.
On large rimmed baking sheet, broil peppers 2 inches from heat, turning occasionally with tongs, until blistered and blackened on all sides, 5 to 8 minutes. (Alternatively, char by holding with tongs over gas flame, turning until blistered on all sides.) Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes.
Peel, core, and seed peppers, then cut into 1/4-inch dice. In large bowl, combine peppers and remaining ingredients and toss well. (Salsa can be made up to 1 day ahead and refrigerated until ready to serve.)