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Roasted Red Poblano Salsa

While in North Carolina recently, we visited a big farmers market. Along with all the fall pumpkins, there was an abundance of all kinds of produce. I came upon a booth that had almost every kind of pepper known to man, LOL! In all of my years of purchasing poblano peppers, I had never seen them in a bright red color. As soon as I saw them, I knew they would make an excellent roasted salsa!

Ingredients:

4 to 5 medium red or green poblano peppers
4 chiles gueros (if unavailable, substitute with yellow Hungarian wax peppers)
4 serrano peppers
6 cloves garlic, skins on
1 small white onion, cut into quarters
4 Roma tomatoes
Juice of 1 to 2 limes
1/2 cup cilantro
Salt
Olive oil

I was in chile pepper heaven!!!

Directions:

1. Preheat a heavy, large skillet to medium heat for 5 minutes. Line the skillet with a piece of heavy foil paper.

2. After washing the peppers and tomatoes, transfer everything to the hot skillet. When it starts to blacken, drizzle with a little oil and turn as needed.

3. After about 15 minutes, remove the garlic and onions to a small bowl. Cover and let cool. Once the tomatoes and peppers and blackened in most spots, remove the poblanos and transfer them to a plastic bag (or covered bowl) and let steep for 15 minutes. Remove the tomatoes and other peppers and let cool.

4. Once everything is cool, remove the skins, stems and seeds from the poblanos. Remove the stems from gueros and serranos. Also remove the skins from the garlic. Rough chop everything and transfer it to the blender. Add the lime juice, cilantro, and 1½ teaspoons of salt. Pulse to blend until you have chunky salsa. Taste for salt.

Note: I found red poblanos at the farmers market, so that is why the salsa looks more red, but you could certainly make it with green ones. If you cannot find chiles gueros, you can substitute with yellow Hungarian wax peppers.

Other recipes by Sonia:

Mexican Red Rice
Buñuelos
Chile Relleno with Serrano Shrimp
Cheesy Chorizo Bread
Flank Steak Tacos
Pumpkin Empanadas
Annatto-Citrus Marinated Chicken
Chile Garlic Shrimp Kabobs
Avocado Fries
Chile Verde Sauce
Chicken Enchilada Soup with Chayotes
Dulce de Leche and Chocolate Chip Chimichangas

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Roasted Red Poblano Salsa

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