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Smoky Poblano Salsa

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PREP TIME
10 min
COOKING TIME
10 min
TOTAL TIME
25 min
SERVINGS
16 servings
Mexican
Smoky Poblano Salsa
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
  • 1/2 cup cilantro, minced
  • 1 medium lime, juiced
  • 1/4 teaspoon chipotle powder
  • salt to taste
Instructions
1
Heat the outdoor grill to its highest temperature setting and lightly brush the metal grates with oil. Clean poblano and jalapeño peppers thoroughly.
2
Place the peppers on the preheated grill, rotating them occasionally, until they develop a deep char and blistering effect on all sides, taking around 6 to 8 minutes.
3
Transfer the peppers to a covered container and let them steam for 5 minutes, allowing the skins to loosen. Remove the skins using a knife and discard them.
4
Cut the peppers in half lengthwise and carefully remove their seeds, if you prefer a seedless option. Then, feed them into a food processor or blender.
5
Combine the cooked peppers with diced tomatoes, chopped onion, minced garlic, chopped cilantro, a squeeze of fresh lime juice, chipotle powder, and a pinch of salt in the processor. Pulse the mixture for 15 to 20 seconds until it reaches your desired consistency level.
6
Serve the dip immediately or refrigerate it for several hours to allow the flavors to meld together.