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Blog

Charred Poblano Salsa

Patricia Reitz

Charred Poblano Salsa - ButterYum

Charred Poblano Salsa - ButterYum

So what started out as a photo shoot to share this awesome salsa recipe with you ended up being my breakfast - nothing wrong with chips and roasted poblano salsa for breakfast, right? Oh man, I love me some good salsa, and the smoky charred flavor of this one is right up my alley.  This recipe takes less than 30 minutes to prepare so I really hope you'll give it a try.

Okay, let's make some salsa!

veggies are washed, prepped, and ready to go under the broiler.

veggies are washed, prepped, and ready to go under the broiler.

here's how they look when they're done - oh my, I wish you could smell them.  I can't wait!!

here's how they look when they're done - oh my, I wish you could smell them.  I can't wait!!

mmmmm - just look at all that roasty-charred goodness.

mmmmm - just look at all that roasty-charred goodness.

peel and discard the poblano pepper skins (it's okay to leave some charred bits - they'll add some amazing flavor).  put everything in a blender or food processor.

peel and discard the poblano pepper skins (it's okay to leave some charred bits - they'll add some amazing flavor).  put everything in a blender or food processor.

blend until it look slie this - add salt and fresh chopped cilantro to taste.

blend until it look slie this - add salt and fresh chopped cilantro to taste.

You MUST make this salsa - it's absolutely delish!!

You MUST make this salsa - it's absolutely delish!!

Charred Poblano Salsa

makes 1 quart

Printable Recipe

Ingredients

  • 2 pounds Roma tomatoes*, cut in half lengthwise
  • 3 poblano peppers, cut in half lengthwise, stems and seeds removed
  • 1 medium white onion, peeled and sliced into 1/2-inch thick rounds (keep rings together)
  • 5 whole garlic cloves, peeled
  • Kosher salt to taste
  • Fresh chopped cilantro (optional)

Directions

  1. Preheat oven broiler with a rack 3 inches away from the broiler and spray a sheet pan with non-stick cooking spray; set aside.  
  2. Place tomatoes and poblano peppers, cut side down, on the sheet pan; add onions rounds and garlic cloves.  
  3. Broil for 10-15 minutes until everything starts to char, especially the poblano peppers.  
  4. Remove sheet tray from oven and allow ingredients to cool for 10-15 minutes.  
  5. Peel and discard the charred skin from the poblano peppers, but leave the charred tomato skins on.  
  6. Place everything into a food processor or blender and blend to your desired consistency.  
  7. Add Kosher salt and optional fresh chopped cilantro to taste.  
  8. Refrigerate for up to a week.

*Roma tomatoes are perfect for this salsa because of their low water content.  If you want to use more common tomato varieties, remove their seeds and juicy bits before roasting.

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