PINEAPPLE AND ROASTED POBLANO SALSA
Provided by Melissa Clark
Categories Condiment/Spread Side Broil Thanksgiving Vegetarian Dinner Pineapple Hot Pepper Fall Healthy Vegan Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Preheat broiler.
- On large rimmed baking sheet, broil peppers 2 inches from heat, turning occasionally with tongs, until blistered and blackened on all sides, 5 to 8 minutes. (Alternatively, char by holding with tongs over gas flame, turning until blistered on all sides.) Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes.
- Peel, core, and seed peppers, then cut into 1/4-inch dice. In large bowl, combine peppers and remaining ingredients and toss well. (Salsa can be made up to 1 day ahead and refrigerated until ready to serve.)
ROASTED POBLANO AND ROASTED GARLIC SALSA
For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Recipe #54099 without the optional onions.
Provided by Rita1652
Categories Sauces
Time 1h
Yield 7 12 ounce jars
Number Of Ingredients 14
Steps:
- In a large pot heat oil.
- Add onions and habanaro sprinkle with sugar cooking over medium heat for 5 minutes till lightly browned stirring often.
- Add remaining ingredients and bring to a boil then simmer for 15 minutes.
- Adjust seasoning and place in hot sterilized jars.
- Process in a hot water bath for 15 minutes to seal.
Nutrition Facts : Calories 163.1, Fat 2.5, SaturatedFat 0.3, Sodium 1180.6, Carbohydrate 34.5, Fiber 7.9, Sugar 17.4, Protein 5.1
FIRE-ROASTED POBLANO SALSA
Roasting the veggies over an open fire brings a nice smoky flavor to this quick salsa. Excellent with tortilla chips or served over fish tacos. Can easily be adjusted to be mild or spicy by leaving in or removing the jalapeno seeds.
Provided by France C
Time 25m
Yield 16
Number Of Ingredients 9
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.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 139.2 mg, Sugar 1.6 g
ROASTED TOMATILLO-POBLANO SALSA
Enjoy the hot and tangy taste in this classic salsa made using tomatillos and poblano - a perfect Mexican condiment to be served with any meal.
Provided by Betty Crocker Kitchens
Categories Condiment
Time 50m
Yield 12
Number Of Ingredients 9
Steps:
- Heat oven to 475°F. Line 15x10x1-inch pan with foil. Place tomatillos in single layer on one end of pan; place poblano chiles and onion on other end. Drizzle oil over vegetables.
- Roast uncovered 15 minutes or until vegetables are browned and tender.
- Place poblano chiles in resealable food-storage plastic bag; seal bag. Let stand 15 minutes. Peel poblano chiles; discard seeds and membranes. In food processor, place poblano chiles, tomatillos, onion and remaining ingredients. Cover; process until smooth. Spoon into serving bowl. Store tightly covered in refrigerator.
Nutrition Facts : Calories 54, Carbohydrate 7 g, Fat 1/2, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 100 mg
ROASTED POBLANO AND CAPER SALSA
Steps:
- Heat broiler. Broil 1 poblano chile on a broiler-proof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5-7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.
- Heat 1/3 cup olive oil in a small skillet over medium and cook 1 tablespoon capers and 1/2 teaspoon cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
- Remove peel and white pith from 1 lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with 1/4 small onion, finely chopped, 1/4 cup chopped fresh parsley, and caper mixture; season with salt and pepper.
RICK'S ROASTED POBLANO-TOMATO SALSA
If the poblanos become blistered and blackened before the tomatoes do, chef Rick Bayless recommends removing them from the broiler first.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Preheat the broiler. Place tomatoes and poblanos on a rimmed baking sheet. Set the baking sheet as close to the broiler as your oven allows, and broil tomatoes and poblanos until darkly roasted and splotchy black on one side, about 6 minutes. Using tongs, turn, and roast the other side. The poblanos may be completely blistered and blackened before the tomatoes are. If so, remove them as soon as they are done.
- Reduce oven temperature to 425 degrees. Separate the onion into rings. On a second rimmed baking sheet, mix together onion and garlic. Roast in the oven, stirring every few minutes, until onions are richly browned and garlic is soft and browned in spots, about 15 minutes. Cool to room temperature.
- Cut out the cores from the tomatoes. Peel, discarding skins and reserving any juices; set aside. Remove the skins and seeds from the poblanos and discard. Chop into 1/4-inch pieces and place in a large bowl.
- In the bowl of a food processor fitted with the metal blade, pulse onion and garlic until finely chopped, scraping down the sides. Transfer to the bowl with poblanos. Without washing the processor, coarsely puree the tomatoes with their juice, and add them to the poblano mixture. Stir in canned tomato puree and enough water to give the salsa a saucy consistency. Stir in cilantro and thyme. Season with salt. The salsa may be kept in a covered container in the refrigerator for up to 5 days.
More about "roasted poblano and coconut salsa recipes"
SMOOTH POBLANO SALSA RECIPE | FOOD NETWORK
From foodnetwork.com
Author Teddy BernalDifficulty Easy
ROASTED POBLANO AND COCONUT SALSA : RECIPES - COOKING …
From cookingchanneltv.com
Servings 6Total Time 25 minsCategory Condiment
ROASTED POBLANO SAUCE | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
ROASTED CHILI CORN SALSA - THE FOOD BLOG
From thefoodblog.net
SMOKY ROASTED POBLANO, TOMATILLO AND TOMATO SALSA
From diningwithmimi.com
ROASTED POBLANO-TOMATO SALSA WITH MARJORAM RECIPE - FOOD
From foodandwine.com
SALSA ASADA- ROASTED TOMATO POBLANO SALSA - LA ... - LA PIñA EN LA …
From pinaenlacocina.com
ROASTED POBLANO AND COCONUT SALSA – RECIPES NETWORK
From recipenet.org
ROASTED POBLANO AND CAPER SALSA RECIPE | BON APPéTIT
From bonappetit.com
CREAMY ROASTED POBLANO SALSA IN BéCHAMEL - MEXICAN COOKING …
From mexicancookingacademy.com
ROASTED POBLANO SALSA RECIPE | MYRECIPES
From myrecipes.com
ROASTED POBLANO SALSA RECIPE - MARCIA KIESEL | FOOD & WINE
From foodandwine.com
ROASTED POBLANO SALSA - THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
ROASTED CORN SALSA WITH POBLANO PEPPERS - OUR SALTY KITCHEN
From oursaltykitchen.com
ROASTED CORN AND POBLANO SALSA - THE CHUNKY CHEF
From thechunkychef.com
ROASTED POBLANO SALSA WITH DARK CHOCOLATE | TASTY KITCHEN: A …
From tastykitchen.com
ROASTED POBLANO SALSA - CASUAL FOODIST
From casualfoodist.com
ROASTED POBLANO AND COCONUT SALSA RECIPE - COOKING INDEX
From cookingindex.com
ROASTED TOMATO POBLANO SALSA RECIPE - COOKING ON THE WEEKENDS
From cookingontheweekends.com
SPICY RECIPE: HOT & SMOKY ROASTED POBLANO PEPPER SALSA
From thekitchn.com
10 BEST COCONUT SALSA RECIPES | YUMMLY
From yummly.com
ROASTED POBLANO SALSA WITH CUCUMBER AND AVOCADO - THE FRAYED …
From thefrayedapron.com
GRILLED STEAK WITH ROASTED POBLANO AND CORN SALSA - VINDULGE
From vindulge.com
FIRE ROASTED POBLANO & CORN SALSA - WITH SALT AND WIT
From withsaltandwit.com
ROASTED TOMATILLO SALSA VERDE - THE FLAVOR BENDER
From theflavorbender.com
ROASTED POBLANO, CORN AND BLACK BEAN SALSA
From gov.nl.ca
SALSA VERDE WITH ROASTED POBLANO PEPPER - HOMEMADE IN ASTORIA
From homemadeinastoria.com
RECIPES, DINNERS AND EASY MEAL IDEAS | FOOD NETWORK
From foodnetwork.com
ROASTED POBLANO SALSA - WITHSALTANDWIT.COM
From withsaltandwit.com
CORN SALSA - PEAR TREE KITCHEN - EASY HOMESTYLE RECIPES
From peartreekitchen.com
CORN SALSA WITH ROASTED POBLANO PEPPERS - WHITNEYBOND.COM
From whitneybond.com
ROASTED POBLANO AND BLACK-EYED PEAS SALSA RECIPE
From chefdehome.com
FIRE-ROASTED POBLANO AND CORN SALSA RECIPE BY HANNAH HOSKINS
From thedailymeal.com
ROASTED POBLANO AND COCONUT SALSA | KEEPRECIPES: YOUR UNIVERSAL …
From keeprecipes.com
EASY CORN AND POBLANO SALSA MAKES A TANTALIZING FEAST
From thewellseasonedmom.com
ROASTED POBLANO AND TOMATO SALSA RECIPE | MYRECIPES
From myrecipes.com
CHICKEN AND POBLANO PEPPERS RECIPE - THERESCIPES.INFO
From therecipes.info
CREAMY ROASTED GARLIC POBLANO SAUCE - A WICKED WHISK
From awickedwhisk.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love