Roasted Poblano Pepper Tomatillo Salsa Recipes

ROASTED TOMATILLO-POBLANO SALSA

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.

ROASTED POBLANO PEPPER & TOMATILLO SALSA

Steps:

• Slice poblano pepper into medium-thin strips, avoiding seeds.
• It is not necessary to use the entire pepper as poblano peppers can sometimes be large (bell pepper sized).
• Peel garlic and chop each clove in half.
• Place all of this in shallow pan and roast for 20 minutes under broiler set to “low” – toaster oven works fine.
• If you have a kitchen torch, you may use this to fire-roast the peppers as well.
• Drain liquid from canned tomatoes and canned chilies, chop Roma tomato into quarters.
• Peel and chop onion into quarters.
• Do the same with the tomatillos.
• Add all of this to a food processor and process until salsa is thoroughly blended.
• Add olives and the juice of the lime and process again.
• Add half of the cilantro leaves, roasted poblano peppers and garlic, black beans (if used) and tequila and process again, adding the corn at the final stage of processing to ensure the corn is not puréed.
• Salsa should be a nice consistency.
• Don’t over-process!
• Pour into a mixing bowl and stir in 2-4 teaspoons of sea salt (to taste), any additional lime juice that can be squeezed and a teaspoon of coarsely-ground pepper.
• Zest the lime and add this to the salsa.
• If you don’t have a zester, simply use a fine cheese grater.
• This adds a great fresh zing to the salsa.
• Cover and refrigerate to allow flavors to mesh.
• Immediately prior to serving, chop the remaining cilantro leaves and stir into the salsa.
• Serve with your choice of corn tortilla chips!

ROASTED POBLANO AND COCONUT SALSA

Steps:

• Roast the poblano peppers on a grill. Clean the peppers of skin and seeds.
• Brush the onions and tomatoes with a little olive oil, season them with salt and pepper and grill until well marked on both sides, once done set aside.
• Dice the poblanos, onion, and tomatoes to a medium size dice.
• In a mixing bowl, combine the diced onion, tomatoes, and poblanos with the toasted coconut. Add the orange juice, olive oil, and cilantro. Season with salt and pepper. Serve with fish or chicken.

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.

RICK'S ROASTED POBLANO-TOMATO SALSA

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.

TOMATILLO AND ROASTED POBLANO SALSA

Steps:

• Combine the tomatillos, roasted poblano, cilantro, onion, and vinegar in the bowl of a food processor; pulse until finely chopped. Season with salt and pepper.

ROASTED TOMATILLO-POBLANO-AVOCADO SALSA

Steps:

• Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
• Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.

ROASTED POBLANO AND ROASTED GARLIC SALSA

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.