Roasted Poblano Cilantro 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.
Recipe: Approx. 1 1/4 Cups
2 Poblano Peppers – roasted
1/2 White Onion
1 – 2 Jalapeño or Serrano Peppers
1 1/2 Cup Cilantro
2 Cloves Garlic
2 Tablespoon Lime Juice
1 Tablespoon Olive Oil
1/2 Teaspoon Sea Salt or to taste
First Roast the poblanos.
Cut the onion in half and add it to a pot of water and bring to a boil, then drain and add to the food processor.
Cut off the stems and remove the seeds from the poblanos, jalapeno or serrano peppers and add them to the food processor.
Measure lime juice, olive oil, cilantro, sea salt, and garlic, then put everything in the food processor and blend until desired texture.