Smoky Roasted Poblano and Tomatillo Salsa
This Smoky Roasted Poblano and Tomatillo Salsa is a vibrant, flavorful dip that's perfect for any occasion. The roasting process enhances the natural sweetness of the vegetables while adding a delightful smoky flavor. Utilizing a mix of canned and fresh ingredients, this salsa strikes the perfect balance between mild and medium heat. Ideal for entertaining, it pairs beautifully with tortilla chips or as a topping for tacos and grilled meats. For those looking to reduce the heat further, feel free to add a pureed carrot for a sweeter, milder finish. Whether it's game day or a backyard barbecue, this salsa is sure to be a hit!
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Canned diced tomatoes with green chilies
20 ounces (drained)
Canned diced green chilies
4 ounces (drained)
Pitted ripe olives
1 cup (drained)
Roma tomato
1 (peeled and chopped into quarters)
Tomatillos
3 (husked and chopped)
Poblano pepper
1 medium (roasted and sliced)
Fresh cilantro
1 bunch (leaves removed)
Canned corn
1/2 cup (drained)
Black beans
1/2 cup (optional, rinsed and drained)
Fresh garlic
5-7 cloves (roasted and halved)
Red onion
1/2 small (chopped)
White or yellow onion
1/2 small (chopped)
Lime
1 (juiced and zested)
Sea salt or kosher salt
to taste (for seasoning)
Coarsely-ground pepper
1 teaspoon (for seasoning)
Tequila
1/2 ounce (for flavor)
Instructions
1
Start by roasting the poblano pepper and garlic. Slice the poblano into medium-thin strips, discarding the seeds. Peel the garlic cloves and cut each in half. Place these in a shallow pan.
2
Use your broiler set to 'low' to roast everything for about 20 minutes, or use a kitchen torch for direct roasting until charred. Set aside to cool.
3
While the poblano and garlic roast, prepare the other ingredients. Drain the canned tomatoes and chilies. Chop the Roma tomato, onion, and tomatillos into quarters.
4
In a food processor, combine the drained tomatoes, canned chilies, chopped Roma tomato, onion, tomatillos, and pulse until blended but still chunky.
5
Add the olives, lime juice, and pulse again until combined.
6
Next, add half of the cilantro leaves, roasted poblanos, roasted garlic, and tequila to the processor. If using, stir in the black beans. Pulse to combine, being careful not to over-process.
7
Gently fold in the corn last, ensuring it remains intact for added texture. Check the consistency and adjust with more lime juice if desired.
8
Transfer the salsa to a mixing bowl and season with 2-4 teaspoons of sea salt, additional lime juice, and a teaspoon of coarsely-ground pepper. Zest the lime and fold this into the mixture for an extra burst of flavor.
9
Cover the salsa and refrigerate for at least 30 minutes to allow the flavors to meld.
10
Before serving, chop and mix in the remaining cilantro leaves. Enjoy your salsa with corn tortilla chips for a delightful appetizer!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Smoky Roasted Poblano and Tomatillo Salsa?
It is a vibrant, flavorful dip made with roasted vegetables, canned and fresh ingredients, and featuring a smoky profile perfect for chips or tacos.
Is this salsa spicy?
The salsa strikes a balance between mild and medium heat, depending on the peppers used.
How can I make the salsa milder?
You can reduce the heat further by adding a pureed carrot for a sweeter, milder finish.
What provides the smoky flavor in this recipe?
The smoky flavor comes from roasting the poblano pepper and garlic until they are charred.
How should I roast the poblano pepper and garlic?
You can roast them in a shallow pan under a broiler set to low for about 20 minutes, or use a kitchen torch for direct roasting.
Should I keep the seeds in the poblano pepper?
No, you should slice the poblano into medium-thin strips and discard the seeds before roasting.
How do I prepare the tomatillos for the salsa?
The tomatillos should be husked and then chopped into quarters before being processed.
Do the canned tomatoes and chilies need to be drained?
Yes, both the canned diced tomatoes with green chilies and the canned diced green chilies should be drained.
What type of onion is used in this recipe?
The recipe calls for a combination of half a small red onion and half a small white or yellow onion.
Should the Roma tomato be peeled?
Yes, the Roma tomato should be peeled and chopped into quarters.
Can I add beans to this salsa?
Yes, you can optionally stir in 1/2 cup of rinsed and drained black beans.
When do I add the corn to the mixture?
The corn should be gently folded in last to ensure it remains intact for added texture.
What role does tequila play in the recipe?
A half-ounce of tequila is added to enhance the flavor of the salsa.
How much salt should I add?
You should season the salsa with 2 to 4 teaspoons of sea salt or kosher salt, according to your taste.
Does the recipe include lime?
Yes, the recipe uses both the juice and the zest of one lime for an extra burst of flavor.
How long should the salsa sit before serving?
The salsa should be covered and refrigerated for at least 30 minutes to allow the flavors to meld.
What is the recommended serving suggestion?
This salsa is best enjoyed with corn tortilla chips or as a topping for tacos and grilled meats.
Can I use a food processor to make this?
Yes, a food processor is used to pulse the ingredients together while keeping a chunky consistency.
When is the best time to add the fresh cilantro?
Half of the cilantro is pulsed into the mixture, and the remaining half is chopped and mixed in just before serving.
How many garlic cloves are required?
The recipe calls for 5 to 7 cloves of fresh garlic.
What kind of olives are used?
The recipe uses 1 cup of drained, pitted ripe olives.
Is this recipe suitable for vegetarians?
Yes, based on the ingredients provided, this salsa is vegetarian-friendly.
What should I do if the salsa is too thick?
You can check the consistency and adjust it by adding more lime juice if desired.
How many ingredients are in this recipe?
There are 16 ingredients listed for this salsa recipe.
Should I use a specific type of pepper?
The recipe specifically calls for coarsely-ground pepper for seasoning.
How do I prepare the garlic for roasting?
The garlic cloves should be peeled and cut in half before being placed in the roasting pan.
Can I use this for game day?
Absolutely, it is ideal for entertaining, game days, or backyard barbecues.
Do I need to cook the canned corn?
No, the canned corn just needs to be drained and then folded into the salsa.
How do I ensure the salsa stays chunky?
When using the food processor, pulse the ingredients rather than blending continuously, and fold in the corn by hand.
What type of tomatoes are used?
The recipe uses a mix of canned diced tomatoes with green chilies and one fresh Roma tomato.