ROASTED POBLANO AND CAPER SALSA
Steps:
- Heat broiler. Broil 1 poblano chile on a broiler-proof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5-7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.
- Heat 1/3 cup olive oil in a small skillet over medium and cook 1 tablespoon capers and 1/2 teaspoon cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
- Remove peel and white pith from 1 lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with 1/4 small onion, finely chopped, 1/4 cup chopped fresh parsley, and caper mixture; season with salt and pepper.
PINEAPPLE AND ROASTED POBLANO SALSA
Provided by Melissa Clark
Categories Condiment/Spread Side Broil Thanksgiving Vegetarian Dinner Pineapple Hot Pepper Fall Healthy Vegan Kidney Friendly Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes about 4 cups
Number Of Ingredients 8
Steps:
- Preheat broiler.
- On large rimmed baking sheet, broil peppers 2 inches from heat, turning occasionally with tongs, until blistered and blackened on all sides, 5 to 8 minutes. (Alternatively, char by holding with tongs over gas flame, turning until blistered on all sides.) Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes.
- Peel, core, and seed peppers, then cut into 1/4-inch dice. In large bowl, combine peppers and remaining ingredients and toss well. (Salsa can be made up to 1 day ahead and refrigerated until ready to serve.)
ROASTED POBLANO AND ROASTED GARLIC SALSA
For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Recipe #54099 without the optional onions.
Provided by Rita1652
Categories Sauces
Time 1h
Yield 7 12 ounce jars
Number Of Ingredients 14
Steps:
- In a large pot heat oil.
- Add onions and habanaro sprinkle with sugar cooking over medium heat for 5 minutes till lightly browned stirring often.
- Add remaining ingredients and bring to a boil then simmer for 15 minutes.
- Adjust seasoning and place in hot sterilized jars.
- Process in a hot water bath for 15 minutes to seal.
Nutrition Facts : Calories 163.1, Fat 2.5, SaturatedFat 0.3, Sodium 1180.6, Carbohydrate 34.5, Fiber 7.9, Sugar 17.4, Protein 5.1
ROASTED POBLANO PEPPER & TOMATILLO SALSA
This is my own recipe -- just a lot of trial and error. This really makes a fresh, tasty salsa without an abundance of heat. This salsa is mild to medium, but if you want to tone it down even further, add 2-3 teaspoons of cider vinegar and one medium to large peeled carrot, pureed.
Provided by Chadley25
Categories Vegetable
Time 45m
Yield 4 cups
Number Of Ingredients 16
Steps:
- Slice poblano pepper into medium-thin strips, avoiding seeds.
- It is not necessary to use the entire pepper as poblano peppers can sometimes be large (bell pepper sized).
- Peel garlic and chop each clove in half.
- Place all of this in shallow pan and roast for 20 minutes under broiler set to low toaster oven works fine.
- If you have a kitchen torch, you may use this to fire-roast the peppers as well.
- Drain liquid from canned tomatoes and canned chilies, chop Roma tomato into quarters.
- Peel and chop onion into quarters.
- Do the same with the tomatillos.
- Add all of this to a food processor and process until salsa is thoroughly blended.
- Add olives and the juice of the lime and process again.
- Add half of the cilantro leaves, roasted poblano peppers and garlic, black beans (if used) and tequila and process again, adding the corn at the final stage of processing to ensure the corn is not puréed.
- Salsa should be a nice consistency.
- Dont over-process!
- Pour into a mixing bowl and stir in 2-4 teaspoons of sea salt (to taste), any additional lime juice that can be squeezed and a teaspoon of coarsely-ground pepper.
- Zest the lime and add this to the salsa.
- If you dont have a zester, simply use a fine cheese grater.
- This adds a great fresh zing to the salsa.
- Cover and refrigerate to allow flavors to mesh.
- Immediately prior to serving, chop the remaining cilantro leaves and stir into the salsa.
- Serve with your choice of corn tortilla chips!
Nutrition Facts : Calories 128.6, Fat 4.6, SaturatedFat 0.6, Sodium 1208.2, Carbohydrate 22.9, Fiber 4.6, Sugar 4.3, Protein 3.7
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- Heat broiler. Broil chile on a broilerproof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5–7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.
- Heat oil in a small skillet over medium and cook capers and cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
- Remove peel and white pith from lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with onion, parsley, and caper mixture; season with salt and pepper.
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