Roasted Poblanos Salsa Dip
Spicy, delicious and a nice change from plain old salsa. This Roasted Poblanos salsa is packed full of flavor, with a hint of something special. Use as a dip, marinade or for seasoning your favorite dishes.
Servings: 1 cup
Calories: 149kcal
Ingredients
- 3 poblano chile peppers cut lengthwise
- 3 roma tomatoes
- jalapeno optional for heat, cut lengthwise
- ½ large onion or 3 large green onions sliced
- 2-3 cloves garlic minced
- ¼ cup red wine vinegar
- ½ cup cilantro
- kosher salt to taste
Instructions
Roasting the Ingredients
- Heat the oven to 400–425°F. Arrange the poblanos, jalapenos, tomatoes, and onions on a foil-lined baking sheet with the skin facing up. Cook for 20–30 minutes until the skins are black and bubbly.
- Take them out and immediately put them in a plastic bag to cool for 10–15 minutes.
- Peel off the skin using a towel or fork. Take out the stems and seeds from the peppers.
Preparing the Salsa
- Put roasted vegetables in a food processor along with garlic, cilantro, a pinch of salt, and vinegar.
- Pulse everything together until it looks the way you want it. Taste and adjust the seasoning. Add a bit more salt or vinegar if you think it needs it.
- Chill the salsa in the fridge for at least an hour.
Notes
*The Nutritional Facts that have been calculated on this recipe are only estimates.
Nutrition
Calories: 149kcal | Carbohydrates: 31g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 32mg | Potassium: 1235mg | Fiber: 10g | Sugar: 16g | Vitamin A: 3412IU | Vitamin C: 321mg | Calcium: 87mg | Iron: 2mg