Roasted Poblano Pepper Tomatillo Salsa Recipes

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QUICK-ROASTED SALSA



Quick-Roasted Salsa image

Provided by Ree Drummond : Food Network

Categories     condiment

Time 30m

Yield 8 to 10 servings

Number Of Ingredients 9

8 Roma tomatoes, halved
4 cloves garlic
1 small white onion, quartered
1 jalapeno, stemmed, halved and partially seeded
1 poblano pepper, stemmed and halved
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 limes, zested and juiced
1/2 cup fresh cilantro, chopped

Steps:

  • Preheat the oven to 450 degrees F.
  • Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
  • Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.

BASIC ROASTED TOMATILLOS SALSA



Basic Roasted Tomatillos Salsa image

I first made tomatillo salsa because of Juliann Esquivel's delicious recipe here on JAP, the link is below. But as time went on, I found a love for pablanos, so I created a quick little salsa of my own. But I have to say, it is because of Juliann that I began experimenting with peppers at all, and I will be eternally grateful...

Provided by Lynn Socko

Categories     Salsas

Time 15m

Number Of Ingredients 10

6 tomatillos, fresh
1 poblano, opt
1 jalapeno peppers
2 clove garlic
1 small sweet onion
1/4 fresh cilantro, chopped
pinch salt
1/2-1 stick lime juice
pinch sugar
3 dried chile arbol or japones, opt

Steps:

  • 1. Remove husks from tomatillos and wash them. Cut them in half and lay on a baking sheet. Also cut pablano and jalapeno in half, remove seeds and stem and place on baking sheet.
  • 2. Quarter onion and place on baking sheet along with 2 cloves of garlic SKIN ON. Place under a low heat broiler for about 7-10, remove once slightly charred.
  • 3. If using dried chiles, bring 1/2 c water to a boil. Remove from heat and soak for 30 min.
  • 4. Remove skin from garlic, place all ingredients in food processor and puree. If you desire a thinner salsa, add water to food processor.
  • 5. I learned to make this salsa using this recipe. https://www.justapinch.com/recipes/sauce-spread/salsa/roasted-tomatillo-salsa-salsa-de-tomatillo-asado.html?p=1 by Juliann Esquivel My version is inspired by Juliann's recipe.

FIRE-ROASTED POBLANO SALSA



Fire-Roasted Poblano Salsa image

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

1 medium poblano pepper
1 medium jalapeno pepper
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 small white onion, raw
1 clove garlic, minced
½ cup cilantro, minced
1 medium lime, juiced
¼ teaspoon chipotle powder
salt to taste

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

ROASTED POBLANO PEPPER & TOMATILLO SALSA



Roasted Poblano Pepper & Tomatillo Salsa image

This is my own recipe -- just a lot of trial and error. This really makes a fresh, tasty salsa without an abundance of heat. This salsa is mild to medium, but if you want to tone it down even further, add 2-3 teaspoons of cider vinegar and one medium to large peeled carrot, pureed.

Provided by Chadley25

Categories     Vegetable

Time 45m

Yield 4 cups

Number Of Ingredients 16

2 (10 ounce) cans diced tomatoes with green chilies (drained)
1 (4 ounce) can diced green chilies (drained)
1 cup pitted ripe olives (drained)
1 roma tomato, peeled
3 tomatillos
1 medium poblano pepper, roasted (see below)
1 bunch fresh cilantro
1/2 cup canned corn (drained)
1/2 cup black beans (optional)
5 -7 cloves fresh garlic, roasted (see below)
1/2 small red onion
1/2 small white onions or 1/2 small yellow onion
1 lime
sea salt or kosher salt
coarsely-ground pepper
1/2 ounce tequila

Steps:

  • Slice poblano pepper into medium-thin strips, avoiding seeds.
  • It is not necessary to use the entire pepper as poblano peppers can sometimes be large (bell pepper sized).
  • Peel garlic and chop each clove in half.
  • Place all of this in shallow pan and roast for 20 minutes under broiler set to “low” – toaster oven works fine.
  • If you have a kitchen torch, you may use this to fire-roast the peppers as well.
  • Drain liquid from canned tomatoes and canned chilies, chop Roma tomato into quarters.
  • Peel and chop onion into quarters.
  • Do the same with the tomatillos.
  • Add all of this to a food processor and process until salsa is thoroughly blended.
  • Add olives and the juice of the lime and process again.
  • Add half of the cilantro leaves, roasted poblano peppers and garlic, black beans (if used) and tequila and process again, adding the corn at the final stage of processing to ensure the corn is not puréed.
  • Salsa should be a nice consistency.
  • Don’t over-process!
  • Pour into a mixing bowl and stir in 2-4 teaspoons of sea salt (to taste), any additional lime juice that can be squeezed and a teaspoon of coarsely-ground pepper.
  • Zest the lime and add this to the salsa.
  • If you don’t have a zester, simply use a fine cheese grater.
  • This adds a great fresh zing to the salsa.
  • Cover and refrigerate to allow flavors to mesh.
  • Immediately prior to serving, chop the remaining cilantro leaves and stir into the salsa.
  • Serve with your choice of corn tortilla chips!

Nutrition Facts : Calories 128.6, Fat 4.6, SaturatedFat 0.6, Sodium 1208.2, Carbohydrate 22.9, Fiber 4.6, Sugar 4.3, Protein 3.7

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