Roasted Poblano Pepper & Tomatillo Salsa
Prep Time: 45 minutes
Total Time: 45 minutes
Yield: 4 cups
Description:
This Roasted Poblano Pepper & Tomatillo Salsa is a result of countless experiments, achieving a perfect balance of flavors. It boasts a fresh and vibrant taste with a mild to medium heat level. For those seeking a milder version, a touch of cider vinegar and carrot puree can be added to further tame the heat.
Ingredients:
- 2 poblano peppers
- 1 garlic bulb
- 1 can diced tomatoes with green chilies
- 1 can diced green chilies
- 1 ripe roma tomato
- 3/4 cup pitted ripe olives
- 1/2 cup fresh cilantro leaves
- 1 red onion
- 1 yellow onion
- 5-7 tomatillos
- 1 lime
- 1/2 teaspoon sea salt (plus more to taste)
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1/2 cup black beans (optional)
- 1/2 cup corn kernels
- 1 teaspoon tequila (optional)
Instructions:
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Preheat and Prepare: Preheat the broiler. Slice the poblano peppers into medium-thin strips, removing the seeds. You may not need to use the entire pepper, depending on size. Peel and halve the garlic cloves.
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Roast the Peppers: Place the poblano strips and garlic cloves in a shallow pan. Roast under the broiler on low for about 20 minutes, until the peppers are charred and tender. Alternatively, use a kitchen torch to fire-roast the peppers.
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Prep Ingredients: Drain the liquid from the canned tomatoes and chilies. Quarter the roma tomato, red onion, yellow onion, and tomatillos.
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Blend Salsa: In a food processor, combine the roasted peppers, garlic, canned tomatoes, canned chilies, roma tomato, red onion, yellow onion, and tomatillos. Process until the salsa reaches your desired consistency.
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Add Flavor: Add the pitted olives and squeeze the juice of the lime into the processor. Process again to incorporate.
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Final Touches: Add half of the cilantro leaves, black beans (if using), and tequila (if using). Process once more, adding the corn kernels at the final stage to avoid over-pureeing.
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Season: Transfer the salsa to a mixing bowl. Stir in 2-4 teaspoons of sea salt (adjust to taste), additional lime juice if desired, and coarsely-ground pepper. Zest the lime directly into the salsa for an extra burst of freshness.
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Chill and Serve: Cover the salsa and refrigerate to allow the flavors to meld. Just before serving, chop the remaining cilantro leaves and fold them into the salsa. Serve with your favorite corn tortilla chips for a delightful snack or appetizer.
This homemade salsa offers a delightful combination of smoky, tangy, and savory flavors, perfect for any occasion. Whether you’re hosting a gathering or simply craving a tasty dip, this Roasted Poblano Pepper & Tomatillo Salsa is sure to impress with its fresh taste and vibrant colors. Enjoy the authentic Southwestern and Mexican flavors in every bite! 🌶️🍅
