Roasted Tomato poblano Salsa Recipe

Roasted Tomato Poblano Salsa Recipe

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

Course Appetizer
Cuisine Mexican
Keyword party food, summer salsas
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12
Calories 40 kcal
Author Valentina K. Wein


  • 2 tablespoons olive oil
  • 2 pounds tomatoes
  • 5 small cloves garlic, peeled and root ends trimmed
  • 1 medium-large poblano chili pepper
  • small jalapeño pepper
  • ¾ cup yellow onion, finely chopped
  • cup fresh cilantro, washed and dried, finely chopped
  • juice of 1½ limes
  • salt freshly ground black pepper, and sugar to taste


  1. Preheat the oven to 500°F and lightly coat a baking sheet with olive oil. Sprinkle it with salt and pepper and set aside.

  2. 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.)

  3. Remove the baking sheet from the oven and let the tomatoes cool for at least 5 minutes.  Turn on the broiler.
  4. 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.
  5. 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.
  6. 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.

  7. 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).