Roasted Tomato Poblano Salsa is reminiscent of the delicious Carlos & Pepe’s salsa recipe — a Mexican restaurant my friends and I used to frequent back in the day. Its smoky flavor and fresh ingredients make it superb for chips, tacos, burritos, or to top meats, chicken and fish.
Inspiration for Roasted Tomato Poblano Salsa
Many moons ago, my friends and I used to frequent a Santa Monica restaurant called Carlos & Pepe’s. One reason we loved it was because of the delicious chips and salsa (I guess that’s two reasons).
The Carlos & Pepe’s salsa recipe was fresh, spicy, smoky, slightly sweet, and a bit crunchy. The chips were light, warm, and perfectly salted. The combination was incredible.
My friend Aimée found out the “secret” to the Carlos & Pepe’s salsa recipe.
The answer: almost all of the ingredients were roasted. Ahh, brilliant! So that’s exactly what I did with the ingredients in my Tomato Poblano Salsa.
This weekend we’re having a little gathering of friends for a Mexican “food fest” of sorts, and Roasted Tomato Poblano Salsa will be first up. Accompanied by a classic, delicious Bloody Mary!
What’s in this amazing salsa recipe?
- olive oil
- lime juice
Now imagine all of that, roasted, and in one delicious bite. Amazing!
What to serve with Roasted Tomato Poblano Salsa
There’s really no end to the possibilities here . . .
- with warm, salted tortilla chips
- mixed into guacamole
- on top of grilled chicken, fish or meat
- drizzled over grilled vegetables
- mixed into salads
- with your tacos, burritos, tostadas
However you serve it, enjoy every last bite!
Update May 2016 — I’ve just learned that there is a Carlos & Pepe’s in Fort Lauderdale, which doesn’t really help me in California — but if you’re near it, I highly suggest the salsa! 🙂
The smoky flavor and fresh ingredients make this roasted salsa superb for chips, tacos, burritos, or to top meats, chicken and fish.
*Makes about 3 cups
- 2 tablespoons olive oil
- 2 pounds tomatoes
- 5 small cloves garlic, peeled and root ends trimmed
- 1 medium-large poblano chili pepper
- 2 1/2 small jalapeño pepper
- 3/4 cup yellow onion, finely chopped
- 1/3 cup fresh cilantro, washed and dried, finely chopped
- juice of 1 1/2 limes
- salt freshly ground black pepper, and sugar to taste
Preheat the oven to 500°F and lightly coat a baking sheet with olive oil. Sprinkle it with salt and pepper and set aside.
Use a paring knife to remove the cores from the tomatoes and cut them in half. Cut an "X" on the round side of each half -- just enough of a slit to break the skin. Place the tomatoes flat side down on the baking sheet. Add the garlic cloves to an empty space on the baking sheet. Roast the tomatoes and garlic in the preheated 500 degree F oven until the tomatoes are sizzling and beginning to brown, and the skin is beginning to pull away from the "X," about 15 minutes. (Check the garlic about halfway through as they might brown sooner. Take them off whenever they're ready.)
Remove the baking sheet from the oven and let the tomatoes cool for at least 5 minutes. Turn on the broiler.
Once the tomatoes are cool enough to touch, you can easily use your hands or the dull side of a paring knife to slip the skin off each half. Now you can finely chop the tomatoes and mince the garlic. Add both to a medium-sized mixing bowl. Use a spatula to scrape any brown bits of tomato, and any remaining olive oil from the baking sheet and add it to the bowl. Place the skins in a small strainer and use the back of a small spoon to drain them into the bowl as well.
To roast the poblano and jalapeño peppers: Cut them in half, remove all of the seeds, and place them round side up on a foil-lined baking sheet. Place them directly under the broiler until the skin is fairly evenly charred, about 3 minutes.
Remove from the broiler and then wrap them in the foil you broiled them on, leaving at least a few inches of air inside. Let them steam this way for about 5 minutes. Use your hands or the dull side of a paring knife to remove the skin. Finely chop the peeled peppers and set aside.
Add the roasted, chopped peppers to the tomatoes, along with the onion, cilantro and lime juice. Season generously to taste with salt and pepper. If necessary, add a sprinkle of sugar (this will depend on the sweetness of the tomatoes).