Roasted Poblano Salsa Recipe

 This week, we would like to share a recipe for a flavorful salsa that can be used in many dishes. For a milder and richer aioli, replace the shishitos from last week's recipe with roasted poblanos.

For a fresh slaw, mix the salsa with finely shaved cabbage that has been seasoned with vinegar, salt, and sugar, then drained. For extra creaminess, add some mayonnaise or the aioli recipe from last week's recipe.

Slicer Tomato

Jalapeño

Poblanos

Ingredients

-        2 large poblano peppers

-        1-2 jalapeño peppers (adjust to your spice preference)

-        1 medium onion, roughly chopped

-        2-3 fresh tomatoes, chopped

-        1 cloves garlic, minced

-        Juice of 1 lime

-        1/4 cup fresh cilantro, chopped

-        Salt to taste

-        Optional: a splash of olive oil for richness, chipotle powder for extra smokiness 

DIRECTIONS

1.      Roast the Poblanos and Jalapeños:

-        Preheat your grill or broiler to high.

-        Place the poblano peppers and jalapeño peppers directly under the heat source.

-        Roast, turning occasionally, until the skins are charred and blistered on all sides. This should take about 10-15 minutes.

-        Once charred, remove the peppers from the heat and place them in a bowl. Cover the bowl with a plate or plastic wrap and let the peppers steam for about 10 minutes. This makes peeling easier.

2.      Prepare the Roasted Peppers:

-        After steaming, carefully peel off the charred skins from the peppers. It’s okay if some bits remain.

-        Remove the seeds and stems from the poblano and jalapeño peppers.

-        Roughly chop the peeled peppers.

3.      Combine Ingredients:

-        In a large mixing bowl, combine the chopped roasted peppers, chopped onion, chopped tomatoes, and minced garlic.

-         Add the lime juice, chopped cilantro, and salt to taste.

-        Mix all the ingredients well to ensure even distribution of flavors.

-        For a smoother salsa, you can use a food processor or blender to pulse the mixture a few times until desired consistency is reached. If you prefer a chunkier salsa, leave it as is.

-        Taste the salsa and adjust the seasoning with more salt or lime juice as needed.

-        If you like, add a splash of olive oil and chipotle powder for an extra layer of flavor and richness and smokiness. 

-        Let the salsa sit for about 15-30 minutes to allow the flavors to meld together.

4.      Serve:

-        Serve the roasted poblano salsa with tortilla chips, tacos, grilled meats or fish, roasted vegetables or as a topping for any of your favorite dishes.

Bon appetite. 

Forough & Le Bon Nosh Team