FIRE-ROASTED POBLANO SALSA
Roasting the veggies over an open fire brings a nice smoky flavor to this quick salsa. Excellent with tortilla chips or served over fish tacos. Can easily be adjusted to be mild or spicy by leaving in or removing the jalapeno seeds.
Provided by France C
Time 25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
- Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
- Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
- Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 139.2 mg, Sugar 1.6 g
RICK'S ROASTED POBLANO-TOMATO SALSA
If the poblanos become blistered and blackened before the tomatoes do, chef Rick Bayless recommends removing them from the broiler first.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 3 cups
Number Of Ingredients 9
Steps:
- Preheat the broiler. Place tomatoes and poblanos on a rimmed baking sheet. Set the baking sheet as close to the broiler as your oven allows, and broil tomatoes and poblanos until darkly roasted and splotchy black on one side, about 6 minutes. Using tongs, turn, and roast the other side. The poblanos may be completely blistered and blackened before the tomatoes are. If so, remove them as soon as they are done.
- Reduce oven temperature to 425 degrees. Separate the onion into rings. On a second rimmed baking sheet, mix together onion and garlic. Roast in the oven, stirring every few minutes, until onions are richly browned and garlic is soft and browned in spots, about 15 minutes. Cool to room temperature.
- Cut out the cores from the tomatoes. Peel, discarding skins and reserving any juices; set aside. Remove the skins and seeds from the poblanos and discard. Chop into 1/4-inch pieces and place in a large bowl.
- In the bowl of a food processor fitted with the metal blade, pulse onion and garlic until finely chopped, scraping down the sides. Transfer to the bowl with poblanos. Without washing the processor, coarsely puree the tomatoes with their juice, and add them to the poblano mixture. Stir in canned tomato puree and enough water to give the salsa a saucy consistency. Stir in cilantro and thyme. Season with salt. The salsa may be kept in a covered container in the refrigerator for up to 5 days.
ROASTED TOMATILLO-POBLANO-AVOCADO SALSA
One of my favorite new cookbooks of this season is "A Mouthful of Stars" (Andrews McMeel), by Kim Sunée. The book is a memoir, travelogue and cookbook all rolled into one, written by an author who earlier published another compelling memoir with recipes, "Trail of Crumbs." Kim is a poetic world traveler who loves many cuisines. She is a big fan of taco trucks and loves salsa, the spicier the better. This salsa is based on her recipe for roasted tomatillo-poblano salsa. I love its balance of char, heat, acid and creamy. I'm a moderate when it comes to heat, but you can make this hotter by adding more chiles.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer, side dish
Time 30m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
- Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 3 grams
More about "ricks roasted poblano tomato salsa recipes"
ROASTED POBLANO SALSA • THE PRAIRIE HOMESTEAD
From theprairiehomestead.com
5/5 (1)Category Sides/PreservationCuisine MexicanTotal Time 35 mins
- Combine all ingredients in a stockpot and bring to a boil. Simmer for 10-15 minutes, stirring occasionally. I like to taste and adjust the salt and seasonings as needed. If you like less chunky salsa, you can use an immersion blender in the pot to blend it up.
- To Can This Salsa: Ladle the salsa in to hot, sterilized jars, leaving 1/4″ headspace. Affix the lids and rings and process for 15 minutes in a water bath canner. (Adjust times accordingly if you live at higher altitudes.)
SMOKY ROASTED POBLANO, TOMATILLO AND TOMATO SALSA
From diningwithmimi.com
RICK BAYLESSPASTEL AZTECA OF ROASTED POBLANO RAJAS, SALSA …
From rickbayless.com
ROASTED TOMATO AND POBLANO SALSA - CERTIFIED ANGUS …
From certifiedangusbeef.com
ROASTED TOMATO POBLANO SALSA RECIPE | COOKING ON THE …
From cookingontheweekends.com
5/5 (7)Total Time 45 minsCategory AppetizerPublished Aug 3, 2020
SPICY RECIPE: HOT & SMOKY ROASTED POBLANO PEPPER SALSA
From thekitchn.com
RICK BAYLESSROASTED TOMATO SALSA - RICK BAYLESS
From rickbayless.com
ROASTED POBLANO SALSA RECIPE - MARCIA KIESEL - FOOD & WINE
From foodandwine.com
ROASTED TOMATILLO AND POBLANO SALSA RECIPE - COUNTRY LIVING
From countryliving.com
RICK BAYLESSCHEESY ROASTED POBLANO TACOS - RICK BAYLESS
From rickbayless.com
COPYCAT CHIPOTLE CORN SALSA RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
RICK'S GOOD EATS – CANADIAN PUNJABI CUISINE SERVING TORONTO
From ricksgoodeats.ca
ROASTED CORN AND POBLANO SALSA - THE CHUNKY CHEF
From thechunkychef.com
RICK BAYLESSRUSTIC ROASTED TOMATO SALSA - RICK BAYLESS
From rickbayless.com
RICK'S ROASTED TOMATO AND GARLIC SALSA | ALLRECIPES
From allrecipes.com
ROASTED POBLANO-TOMATO SALSA WITH FRESH THYME RECIPE - EAT YOUR …
From eatyourbooks.com
RICK BAYLESSGRILLED TOMATO-POBLANO RAJAS - RICK BAYLESS
From rickbayless.com
RICO'S AND GOOD OLD DAD FOODS - CATERING AND FUNDRAISING
From ricos.ca
ROASTED POBLANO SALSA - CASUAL FOODIST
From casualfoodist.com
18 SHEET-PAN MEDITERRANEAN DIET DINNERS FOR SUMMER - YAHOO NEWS
From news.yahoo.com
EASY ROASTED TOMATILLO AND POBLANO SALSA RECIPE
From sarastinykitchen.com
You'll also love