Roasted Chile Salsa Recipe

Name: Roasted Chile Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 28 -ounce can whole tomatoes with juice; 18 roast poblano chiles; 1 1/2 cups fresh cilantro leaves (or more to taste!); 3/4 cup chopped onion; 3 clove garlic, minced; 3 whole jalapeno, quartered and sliced thin, with seeds and membrane; 3/4 teaspoon ground cumin; 3/4 teaspoon salt; 3/4 teaspoon sugar; 1 1/2 whole limes, juiced

Servings: persons

6 28 -ounce can whole tomatoes with juice
18 roast poblano chiles
1 1/2 cups fresh cilantro leaves (or more to taste!)
3/4 cup chopped onion
3 clove garlic, minced
3 whole jalapeno, quartered and sliced thin, with seeds and membrane
3/4 teaspoon ground cumin
3/4 teaspoon salt
3/4 teaspoon sugar
1 1/2 whole limes, juiced

1
Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred.
2
(If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.)
3
When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes.
4
Remove the chiles and use a knife to scrape off most of the blackened skin.
5
Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
6
Divide the ingredients into 3 batches so they will fit into a 12-cup processor
7
Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
8
Pulse until you get the salsa to the consistency you'd like.
9
I do about 10 to 15 pulses.
10
Test seasonings with a tortilla chip and adjust as needed.
11
Refrigerate the salsa for at least an hour before serving.

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* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 28 -ounce can whole tomatoes with juice, 18 roast poblano chiles, 1 1/2 cups fresh cilantro leaves (or more to taste!), 3/4 cup chopped onion, and more.

Yes, Roasted Chile Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Roasted Chile Salsa

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