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