Time 50m Yield 12 Number Of Ingredients 9 Steps:
Heat oven to 475°F. Line 15x10x1-inch pan with foil. Place tomatillos in single layer on one end of pan; place poblano chiles and onion on other end. Drizzle oil over vegetables. Roast uncovered 15 minutes or until vegetables are browned and tender. Place poblano chiles in resealable food-storage plastic bag; seal bag. Let stand 15 minutes. Peel poblano chiles; discard seeds and membranes. In food processor, place poblano chiles, tomatillos, onion and remaining ingredients. Cover; process until smooth. Spoon into serving bowl. Store tightly covered in refrigerator.
Time 20m Yield 4 cups Number Of Ingredients 12 Steps:
Place all ingredients in a blender(or food processor) and blend until smooth. Add additional water or lime juice if needed for smoothness. This salsa is a delicate green and smooth, but it is Hot! Adjust types and amounts of hot peppers, to taste.
Time 20m Yield 10 Number Of Ingredients 10 Steps:
Place the cilantro, garlic, salt, poblano peppers, jalapeno peppers, serrano pepper, lettuce, avocado, olive oil, and water into a blender. Puree until smooth.
Time 55m Yield 4 cups Number Of Ingredients 12 Steps:
Boil 1 ripe tomato and poblano pepper together. Remove tomato once it is cooked, leaving poblano pepper in 10 more minutes or until cooked. Do not discard water. Peel both the tomato and the poblano pepper. Roast garlic cloves, 1 serrano chile and the other 2 poblano peppers in pan for about 6 minutes until darkly roasted and splotchy black on one side. With pair of tongs, flip over garlic cloves and chile and roast the other side. Remove them as soon as they are done. Place the chiles in a plastic bag to steam so that they are easier to peel. When chiles are cool enough to handle (15 min) , peel off the skin (bits of charred skin are fine). Dice the chiles. Saute diced onions with 1 tablespoon olive oil until they are brownish and caramelized. Let all ingredients cool. When cool, refrigerate all items for 10 minutes. Blend 2 garlic cloves with 4 ounces of the water that was used to cook the tomato and poblano peppers. I use my immersion blender for this step. Mash cooked tomato and peeled tomatoes in medium-size bowl. Add tomato juice, cooked red onions, diced peppers and vinegar. Add salt and white pepper, freshly squeezed juice from the lime and the blended garlic.
More about “smooth poblano salsa recipes”
Time 25m Yield 16 Number Of Ingredients 9 Steps:
Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers. Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes. Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender. Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.
