Charred Poblano Salsa

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:

(affiliate links)

• half sheet pan https://amzn.to/2LSl08Y

• boos block https://amzn.to/2LdNyZA

• my favorite knife https://amzn.to/2sqbXE3

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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.

Note

• 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.