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Roasted Chile Salsa

Roasted Chile Salsa
PREP TIME
40 min
COOK TIME
15 min
YIELDS
36 servings

A fiery Mexican-style salsa with roasted poblano chiles and jalapenos with seeds included for extra heat.

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Ingredients

6
(28-oz) can whole tomatoes with juice
18
roast poblano chiles
1 ½
cups fresh cilantro leaves, (more to taste!)
¾
cup chopped onion
3
clove garlic, minced
3
whole jalapenos, quartered and sliced thin, with seeds and membrane
¾
tsp ground cumin
¾
tsp salt
¾
tsp sugar
1 ½
whole limes, juiced
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Directions

Notes

Cook's Note: This is a large-quantity recipe for feeding a crowd, but it can be scaled down quite easily.

Step 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. (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.) 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. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.

Step 2

Divide the ingredients into 3 batches so they will fit into a 12-cup processor

Step 3

Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.

Step 4

Pulse until you get the salsa to the consistency you’d like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Step 5

Refrigerate the salsa for at least an hour before serving.

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My rating for Roasted Chile Salsa
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