Roasted Tomato Poblano Salsa Recipe

roasted tomato poblano salsa in black bowl

5 from 10 votes

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

Prep Time25

Cook Time20

Total Time45

Course: Appetizer

Cuisine: Mexican

Keyword: party food, summer salsas

Servings:

Calories: 49kcal

Author: Valentina K. Wein

Ingredients

2 tablespoons olive oil
2 pounds tomatoes
5 small cloves (about 2½ tablespoons) garlic, peeled, smashed and root ends trimmed
½ pound poblano chili pepper (about 2 medium-sized peppers)
¼ pound jalapeño pepper (1 to 2 small peppers)
¾ cup yellow onion, finely chopped
⅓ cup fresh cilantro, washed and dried, finely chopped
5 tablespoons fresh lime juice (about 1 small lime)
salt and freshly ground pepper to taste

US Customary - Metric

Instructions

Preheat the oven to 500°F and lightly coat a baking sheet with the olive oil. Sprinkle it with salt and pepper and set aside.
Roast the tomatoes and garlic: Use a paring knife to remove the cores from the tomatoes and cut them in half horizontally. 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. Place in the preheated 500°F oven until the garlic is golden and the tomatoes are sizzling and the skin is beginning to pull away from the "X," about 10 minutes. 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 use your hands or the dull side of a paring knife to remove the skin. As you do this, add the skins to a small strainer over a large mixing bowl. Finely chop the tomatoes and mince the garlic. Add both to the bowl. Use a metal spatula to scrape any brown bits of tomato, and any remaining olive oil from the baking sheet and add it to the bowl. Use the back of a spoon to press down on the tomato skins to get any excess juice into the bowl.
Roast the poblano and jalapeño peppers: Cut them in half, remove the seeds and pith, and place them round side up on a baking sheet. Place them directly under the broiler until the skin is fairly evenly charred and blistered, about 2 minutes. Remove the baking sheet from under the broiler and let the peppers cool for a few minutes. Use your hands or the dull side of a paring knife to remove the skin. Finely chop them and add them to the bowl with the tomatoes and garlic.
Add the onion, cilantro and lime juice to the bowl and mix everything together. Season generously to taste with salt and pepper. If the tomatoes aren't especially sweet, add a pinch or two of sugar. (Here's How to Season to Taste.)

Notes

Nutritional information is only an estimate.

Nutrition