Poblano And Roasted Corn Salsa Recipes

ROASTED CHILI CORN SALSA

Steps:

• Preheat broiler.
• Slice stem off poblano and cut pepper in half. Remove seeds and membranes. Flatten pepper halves on baking sheet lined with foil and broil for 5-10 minutes or until charred. Remove from oven and wrap in foil from pan for at least 10 minutes. Carefully unwrap foil and use fingers to slide charred skin off pepper halves. Dice poblano pepper flesh and place in a mixing bowl.
• Add the remaining ingredients to the bowl with the poblano pepper. Stir to combine and season to taste with additional salt. Cover and refrigerate for at least one hour before serving.

QUICK-ROASTED SALSA

Steps:

• Preheat the oven to 450 degrees F.
• Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
• Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

POBLANO AND ROASTED CORN SALSA

Steps:

• In a skillet over medium heat, add a teaspoon of oil and saute half of the corn until slightly brown and caramelized. Add to a mixing bowl.
• To the mixing bowl, add the remaining corn, the diced poblano, jalapeno, red onion, and cilantro. Stir to combine. Add the lime zest and juice, honey, and cider vinegar. Add salt and pepper to taste. Serve immediately or store covered in the refrigerator.

FIRE-ROASTED CORN SALSA

Steps:

• Combine tomatoes, onion, cilantro, lime juice, and cumin in a large bowl.
• Preheat an outdoor grill to medium heat and lightly oil the grate.
• Coat corn and jalapeno peppers with olive oil.
• Place corn and jalapenos on the preheated grill and cook, turning every 3 minutes, until corn is charred, about 15 minutes total. Transfer to a cutting board and let cool 5 minutes.
• Dice jalapenos and cut corn kernels from the cob. Add jalapenos and corn kernels to the bowl of tomato-onion mixture; stir until well combined. Season with salt and pepper.

FIRE-ROASTED POBLANO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
• Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
• Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
• Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.