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Butteryum food blog recipes

Charred Poblano Salsa

Patricia Reitz

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!

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

This is what the veggies look when they're done roasting. Oh my, I wish you could smell them.  I can't wait!!

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

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

Blend until it looks like this.  Add salt and fresh chopped cilantro to taste.  Store in for refrigerator for up to a week.

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

Items used to make this recipe:

Charred Poblano Salsa

makes 1 quart

Printable Recipe


  • 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)


  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.