Poblano Mushroom Salsa Recipes

ROASTED POBLANO SALPICON WITH MUSHROOMS

Steps:

• Over a low gas flame or under the broiler, roast poblano peppers, turning frequently, until charred, about 5 minutes over flame or 10 minutes under broiler. Remove from heat and cover with a clean kitchen towel until cool enough to handle. Rub off charred skin using a paper towel; remove stem and seeds. Rinse pepper and pat dry; cut into 1/4-inch pieces and transfer to a medium bowl.
• Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to bowl with peppers. Add mushrooms, oregano, and lime juice; season with salt. Cover and refrigerate until ready to serve.

POBLANO-MUSHROOM SALSA

Steps:

• Mix dressing, lime juice and oregano until blended.
• Combine all remaining ingredients except cheese in medium bowl. Add dressing mixture; mix lightly.
• Refrigerate 1 hour. Top with cheese.

FIRE-ROASTED POBLANO SALSA

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.