Salsa is the most popular condiment in the US and for good reason. Salsa can jazz up everything from your basic scrambled eggs at breakfast to any kind of taco, and of course salsa is a natural choice as a dip for tortilla chips. While there are certainly great jarred salsas available nothing beats homemade salsa. Not only is making salsa from scratch easy, you can easily customize salsa to your taste and the flavor combinations are endless. A little smoky with a hint of spice this Roasted Poblano Salsa is easy to make and comes together in minutes.
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What are poblano peppers?
Poblano peppers are a larger dark green chile peppers named for the city of Puebla in Mexico where there are believed to have originated. Poblano peppers have a mild spice level and are used throughout Mexico and the Southwestern US. Commonly roasted and seeded, poblano peppers are used in dishes like chile rellenos and chiles en nogada (the national dish of Mexico which I learned to make during my stay at La Villa Bonita Cooking School in Tepotzlan).
How to make Roasted Poblano Salsa
Preheat the oven to 350 degrees and roast poblano peppers, jalapeno, tomatoes and green onions for 15 minutes or until charred. Peel and seed the peppers and then add them to a blender with garlic, salt and half of the cilantro. Blend this until smooth and stir in the remaining cilantro. This pureed salsa is perfect for drizzling over tacos, steaks, grilled chicken or eggs buts its also perfect as a dip for tortilla chips.
If you like this Roasted Poblano Salsa be sure to take a look at some of my other recipes!
Roasted Tomato and Green Onion Salsa
Southwestern Chicken and Quinoa Skillet
If you make this Roasted Poblano Salsa please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram, I’d love to see what you guys are making!
Roasted Poblano Salsa
Equipment
- Baking Sheet
- Blender
Ingredients
- 3 poblano chile peppers cut lengthwise and seeded
- 3 roma tomatoes
- 1 jalapeno cut lengthwise and seeded
- 3 large green onions
- 1-2 garlic cloves
- 1 tsp kosher salt or to taste
- 1/2 cup cilantro divided
Instructions
- Preheat oven to 350 degrees. Place poblano peppers, tomatoes, jalapeno and green onions on a baking sheet and roast for 15 minutes or until slight charred. Allow to cool for 5-10 minutes.
- Peel the skins from the poblanos.
- Add the poblanos, tomatoes, jalapeno, green onions, garlic, salt and half the cilantro to the blender. Blend on medium high or until thoroughly combined.
- Place salsa in a container and stir in remaining cilantro.
Diana Reis says
So good and roasting brings out the deep flavor in the peppers. Thank you.
Tanya says
Hello! Now this is my favorite recipe for salsa when serving chips and salsa!
I like it spicy so I added 1 jalapenos ! Thank you!
Elizabeth says
This is amazing–better than restaurant salsa! Thanks for a new favorite recipe. 😀
Claudia Lamascolo says
Oh I love this idea of roasting and this salsa is perfection!!
Beth says
I love this idea and my hubby is going to love this! Excited to make this tomorrow. Going to the store soon!
Cindy Samson says
Have you ever tried to freeze this?
Brianna Simmons says
Hi Cindy, I have not tried freezing this as I usually eat a batch within 2 weeks. In general you can freeze salsa but it may change the texture a bit. I hope this helps!