Smooth Poblano Salsa Recipes

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

Ingredients

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

SMOOTH AND SPICY POBLANO SALSA

Smooth and Spicy Poblano Salsa image

Adapted from Food Network Specials, this is wonderfully smooth and spicy! The Salsa can be used with fajitas, over tacos, enchiladas, burritos, etc.The recipe uses poblano, jalapeno and serrano chiles, so beware! If you like it spicy, this is for you!

Provided by Sharon123

Categories Peppers

Time 20m

Yield 4 cups

Number Of Ingredients 12

Ingredients

2 fresh poblano chiles, stemmed, seeded, and chopped
2 fresh jalapeno chilies, stemmed but chopped with seeds
1 fresh serrano chili, stemmed but chopped with seeds
2 large ripe Hass avocadoes, peeled and pitted
1 cup chopped fresh cilantro, both leaves and stems included
3 green onions, chopped
2 cups shredded iceberg lettuce
1 tablespoon salt
2 garlic cloves, minced
1 tablespoon olive oil
1 cup water
1/2 lime, juice of (optional)

Steps:

Place all ingredients in a blender(or food processor) and blend until smooth. Add additional water or lime juice if needed for smoothness.
This salsa is a delicate green and smooth, but it is Hot! Adjust types and amounts of hot peppers, to taste.

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