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Roasted Poblano Salsa

Roasted Poblano Salsa

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.
4.84 from 59 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Appetizer, Condiments, Dips
Cuisine Mexican
Servings 3 cups

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.
Keyword Cinco de Mayo, Homemade Salsa, Salsa, vegan, vegetarian

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