Charred Poblano Salsa
Recipe Description
Awesome flavor “burned” tasting salsa
Ingredients
- 3-5 tomatoes*, cut in half lengthwise
- 3-4 cans Rotel fire roasted or chipotle tomatoes (or comparable, but use some kind of roasted tomato)
- 3 poblano peppers, cut in half lengthwise, stems and seeds removed
- 2 medium white onions, sliced into 1/2-inch thick rounds (keep rings together)
- 5 whole garlic cloves, peeled (I used 5-6 TBSP of jar minced garlic)
- Kosher salt to taste
- Fresh chopped cilantro (optional and very gross
- 1-3 TSP Cumin
- 2 TSP Chili powder
- 2-4 TBSP Five Spice powder (definitely taste as you’re adding and blending)
- Black pepper to taste
- 1-2 jalapenos if you want spice (include in the roasting)
Instructions
Preheat oven broiler with a rack 3 inches away from the broiler. 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. I also put the minced garlic spread thin on the cookie sheet so it also roasted (almost burned). 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 spices 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.
Notes/Comments
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