Saturday, March 26, 2011

Roasted Poblano Salsa

Roasted Poblano Salsa


6 large poblano peppers
4 yellow chili peppers
1 jalapeno
1 bunch cilantro
6 medium tomatoes
1 large yellow onion
6 cloves garlic
2 small limes

Roast peppers and garlic under broiler on cookie sheet until blackened. Meanwhile, quarter onion and tomatoes and place in food processor with cilantro and juice from limes. Process to desired consistency. Pour into large bowl. When peppers are roasted, allow to cool enough so that you can handle them. Cut off tops and remove seeds. Place peppers into food processor and process until desired consistency. I like mine more finely processed. Add peppers to bowl and mix with tomato mixture.

Makes 2 quarts.


  1. Thanks so much for sharing didnt know what I was going to do with all those peppers from Bountiful Baskets.

  2. ***We added two chopped jalapenos today for more heat. Perhaps too much heat. ;)

  3. Yum Yum! I added all four jalapenos from my BB and for us, it was perfect (they were roasted though, does that take away heat?). I also added a healthy amount of salt.
    This makes a lot for my small family-- would you think this is ok to freeze? If not, I will have some happy neighbors!

  4. You should be able to freeze the salsa. I've kept it in my fridge for 2-3 weeks. I think the lime juice helps with making it last. My jalapenos this week were extra hot, even with roasting. I left the seeds in but now I'm wishing I'd only put in one!