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Fire-Roasted Poblano Salsa
Fire-Roasted Poblano Salsa
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Prep Time:
10 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Fire-roasted poblano salsa with smoky peppers and onions.
Ingredients:
  • 1 medium poblano pepper
  • 1 medium jalapeno pepper
  • 2 (14.5 ounce) cans fire-roasted diced tomatoes
  • 1 small white onion, raw
  • 0.5 cup cilantro, minced
  • 1 medium lime, juiced
  • 0.25 teaspoon chipotle powder
  • salt to taste
Instructions:
  • Prepare a blazing hot outdoor grill and lightly oil the grate before rinsing the poblano and jalapeño peppers.
  • Grill peppers and onion until charred and blistered all over, turning occasionally, for 6 to 8 minutes.
  • Steam the peppers in a covered bowl for 5 minutes to help loosen the skins. Use a knife to scrape off the skins and discard them. Halve the peppers, removing the seeds if desired, then transfer to a food processor or blender.
  • Combine diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt with the peppers in the food processor. Pulse for 15 to 20 seconds until you reach your desired consistency. Enjoy right away or chill for a few hours to allow the flavors to meld together.

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