Poblano Salsa Recipe

Name: Poblano Salsa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups
Cuisine: Mexican
Ingredients: 4 large poblano peppers; 1/2 cup chopped white onion; 2 cloves garlic, minced; 1/4 cup chopped fresh cilantro; 2 tablespoons fresh lime juice; 1/2 teaspoon salt; 1/4 cup water

Mexican · Condiment · 25 min total

Poblano Salsa recipe videos

A smoky, mildly spicy salsa made from roasted poblano peppers, perfect for tacos, grilled meats, or as a dip.

10
min prep

15
min cook

8
servings

25
kcal/serving

Ingredients

4 large poblano peppers
1/2 cup chopped white onion
2 cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tablespoons fresh lime juice
1/2 teaspoon salt
1/4 cup water

Instructions

Roast poblano peppers directly over a gas flame or under a broiler, turning occasionally, until skins are charred and blistered, about 10 minutes.
Place roasted peppers in a bowl, cover with plastic wrap, and let steam for 5 minutes. Then peel off skins, remove stems and seeds.
In a blender or food processor, combine peeled peppers, onion, garlic, cilantro, lime juice, salt, and water. Pulse until desired consistency (chunky or smooth).
Taste and adjust seasoning with more salt or lime juice if needed. Serve at room temperature or chilled.

Tips

For extra heat, add a serrano or jalapeño pepper when roasting.
Store in an airtight container in the refrigerator for up to 1 week.
This salsa also freezes well for up to 3 months.

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