Smooth Poblano Salsa Recipes

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SMOOTH AND SPICY POBLANO SALSA



Smooth and Spicy Poblano Salsa image

Adapted from Food Network Specials, this is wonderfully smooth and spicy! The Salsa can be used with fajitas, over tacos, enchiladas, burritos, etc.The recipe uses poblano, jalapeno and serrano chiles, so beware! If you like it spicy, this is for you!

Provided by Sharon123

Categories     Peppers

Time 20m

Yield 4 cups

Number Of Ingredients 12

2 fresh poblano chiles, stemmed, seeded, and chopped
2 fresh jalapeno chilies, stemmed but chopped with seeds
1 fresh serrano chili, stemmed but chopped with seeds
2 large ripe Hass avocadoes, peeled and pitted
1 cup chopped fresh cilantro, both leaves and stems included
3 green onions, chopped
2 cups shredded iceberg lettuce
1 tablespoon salt
2 garlic cloves, minced
1 tablespoon olive oil
1 cup water
1/2 lime, juice of (optional)

Steps:

  • Place all ingredients in a blender(or food processor) and blend until smooth. Add additional water or lime juice if needed for smoothness.
  • This salsa is a delicate green and smooth, but it is Hot! Adjust types and amounts of hot peppers, to taste.

SALSA POBLANA



Salsa Poblana image

This salsa is so good, I'm often tempted to drink it. It is different from many salsas because there is no cilantro in it. There are many steps but I think the end result is worth it. You can adjust the heat to your liking- just leave out the serrano chile or the seeds of the serrano. This can be Served immediately, or covered, refrigerated and used within 5 days. From Dona Rosa, Pasadena CA.

Provided by cookiedog

Categories     Sauces

Time 55m

Yield 4 cups

Number Of Ingredients 12

1 whole ripe medium-size tomatoes
2 canned tomatoes, from a can of peeled tomatoes with juice (drained)
3 whole mild poblano peppers
1 serrano chili
2 peeled garlic cloves
1 medium red onion, finely diced
1 tablespoon olive oil
1/4 teaspoon white pepper
1/2 cup tomato juice
1 teaspoon salt, to taste
1 lime, juice of, fresh
1/2 tablespoon vinegar (optional)

Steps:

  • Boil 1 ripe tomato and poblano pepper together. Remove tomato once it is cooked, leaving poblano pepper in 10 more minutes or until cooked. Do not discard water. Peel both the tomato and the poblano pepper.
  • Roast garlic cloves, 1 serrano chile and the other 2 poblano peppers in pan for about 6 minutes until darkly roasted and splotchy black on one side. With pair of tongs, flip over garlic cloves and chile and roast the other side. Remove them as soon as they are done. Place the chiles in a plastic bag to steam so that they are easier to peel. When chiles are cool enough to handle (15 min) , peel off the skin (bits of charred skin are fine). Dice the chiles.
  • Saute diced onions with 1 tablespoon olive oil until they are brownish and caramelized. Let all ingredients cool. When cool, refrigerate all items for 10 minutes.
  • Blend 2 garlic cloves with 4 ounces of the water that was used to cook the tomato and poblano peppers. I use my immersion blender for this step.
  • Mash cooked tomato and peeled tomatoes in medium-size bowl. Add tomato juice, cooked red onions, diced peppers and vinegar. Add salt and white pepper, freshly squeezed juice from the lime and the blended garlic.

Nutrition Facts : Calories 102.9, Fat 4.6, SaturatedFat 0.6, Sodium 742.6, Carbohydrate 15.5, Fiber 4.3, Sugar 4.7, Protein 2.9

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