There are few things that bring people together like food, and when it comes to family gatherings or casual get-togethers, salsa is always a hit. Today’s recipe is for a delightful Roasted Poblano Salsa that will surely become a staple at your dining table. This salsa is special because of its smoky depth, imparted by the roasted poblano peppers and garlic. It’s versatile, easy to make, and perfect for adding a burst of flavor to any dish. Whether you’re looking to spice up taco night or need a savory dipping sauce for your favorite chips, this salsa celebrates the autumn harvest in every bite.
Recipe Summary
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4 cups
- Skill Level: Easy
Ingredients
- 4 large poblano peppers
- 3 cloves garlic, unpeeled
- 1 medium onion, quartered
- 2 medium tomatoes, halved
- 1 lime, juiced
- 1/2 cup fresh cilantro leaves
- 1 teaspoon ground cumin
- Salt, to taste
- 1-2 jalapeños (optional for added heat)
- 1-2 tablespoons olive oil
Instructions
- Preheat your oven to 450°F (230°C).
- Place the poblano peppers, garlic cloves, onion quarters, and tomatoes on a baking sheet. Drizzle with olive oil and toss to ensure everything is evenly coated.
- Roast the vegetables in the preheated oven for about 20 minutes, turning once, until the peppers are charred and the vegetables are softened.Remove the baking sheet from the oven and let the vegetables cool slightly.
- Peel off the charred skin from the poblano peppers and remove the seeds.
- In a food processor, combine the roasted poblano peppers, garlic (squeeze from their skins), onion, tomatoes, cilantro, lime juice, and cumin.
- Pulse until you achieve your desired salsa consistency. You can keep it chunky or smooth, whatever you prefer.
- Season with salt to taste. If using, add the jalapeños for extra heat and blend again until incorporated.
- Transfer the salsa to a rustic bowl and serve with your favorite chips, over tacos, or as a topping for grilled meats.
Helpful Tips
If you’re new to roasting peppers, don’t worry! Simply watch for the skin to blister and blacken. This will give your salsa its signature smoky flavor. To make the peeling process easier, you can place the roasted peppers in a covered bowl for a few minutes to steam. This helps loosen the skin for easy removal.
Feel free to add additional vegetables or different herbs to make this recipe truly your own. Adding roasted corn or black beans can provide an extra layer of texture and flavor.
Storage Instructions
This Roasted Poblano Salsa can be stored in an airtight container in the refrigerator for up to 4 days. If you find yourself with extra, this salsa also freezes well for up to three months. Just thaw it in the fridge overnight before serving.
Pairings
This salsa pairs beautifully with tortilla chips, but don’t stop there! Try serving it alongside grilled chicken, over fluffy scrambled eggs, or as a zesty topping for a vibrant quinoa salad. For a refreshing drink pairing, a cool, tangy glass of limeade or a classic margarita would complement the smoky flavors perfectly.
At Zynahz, our mission is to bring joy and creativity into your kitchen. We hope this Roasted Poblano Salsa Recipe inspires you to gather with loved ones and celebrate the flavors of the season. Don’t forget to share your creations with us and let us know how it turned out! Whether on social media or through our newsletter, join the Zynahz family and continue exploring delicious, family-friendly recipes. Happy cooking!
