Double Tomato Salsa

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 Tbsp. lemon juice
2 tb Orange juice
1 or 2 Poblano chiles, roasted and peeled
1-1/2 to 2 pounds tomatoes; seeded and quartered
8 oil-cured, sun-dried tomatoes, halved and chopped
3 Tbsp. fresh cilantro, chopped
1/4 cup fresh basil, chopped
1 Tbsp. olive oil
salt and pepper to taste


Combine the juices and roasted peppers in a food processor. Process the mixture briefly, then add the fresh and sun-dried tomatoes. Process into a chunky sauce and transfer to bowl. Stir in remaining ingredients and chill for 3 hours, so the flavors meld together.