Make homemade roast poblano salsa from scratch! This roasted poblano salsa, or salsa ranchera) is super easy and perfect as a dip for tortilla chips or as a topping for tacos.
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.
Keyword Cinco de Mayo, Homemade Salsa, Salsa, vegan, vegetarian