Best 7 Smooth And Spicy Poblano Salsa Recipes

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Crafting a smooth and spicy poblano salsa is an art, a culinary journey that combines the bold flavors of roasted poblano peppers with a symphony of spices. A harmonious blend of heat, smokiness, and subtle sweetness, this salsa is a versatile condiment that elevates any dish, from simple tacos to grilled meats and beyond. With the right combination of ingredients and a touch of culinary flair, you can create a poblano salsa that dances on the taste buds, leaving a lasting, tantalizing impression with every bite.

Here are our top 7 tried and tested recipes!

PINEAPPLE AND ROASTED POBLANO SALSA



Pineapple and Roasted Poblano Salsa image

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

3 medium fresh poblano peppers (about 1/2 pound)
1 medium pineapple, peeled, cored, and cut into 1/4-inch dice (about 4 cups)
1/2 cup fresh cilantro, finely chopped
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1/4 cup red onion, finely diced
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

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.)

SMOOTH AND SPICY POBLANO SALSA



Smooth and Spicy Poblano Salsa image

Adapted from Food Network Specials, this is wonderfully smooth and spicy! The Salsa can be used with fajitas, over tacos, enchiladas, burritos, etc.The recipe uses poblano, jalapeno and serrano chiles, so beware! If you like it spicy, this is for you!

Provided by Sharon123

Categories     Peppers

Time 20m

Yield 4 cups

Number Of Ingredients 12

2 fresh poblano chiles, stemmed, seeded, and chopped
2 fresh jalapeno chilies, stemmed but chopped with seeds
1 fresh serrano chili, stemmed but chopped with seeds
2 large ripe Hass avocadoes, peeled and pitted
1 cup chopped fresh cilantro, both leaves and stems included
3 green onions, chopped
2 cups shredded iceberg lettuce
1 tablespoon salt
2 garlic cloves, minced
1 tablespoon olive oil
1 cup water
1/2 lime, juice of (optional)

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.

SMOOTH POBLANO SALSA



Smooth Poblano Salsa image

Provided by Food Network

Categories     condiment

Time 20m

Yield about 4 cups

Number Of Ingredients 11

2 fresh poblano chiles, stemmed, seeded, and chopped
2 fresh jalapeno chiles, stemmed but chopped with seeds
1 fresh serrano chile, stemmed but chopped with seeds
2 large or 3 small ripe Hass avocados, peeled and pitted
1 cup chopped fresh cilantro, both leaves and stems included
3 green onions, chopped with green tops included
2 cups shredded iceberg lettuce
1 tablespoon salt
1/2 tablespoon granulated garlic
1 tablespoon olive oil
1 cup water

Steps:

  • Place all the ingredients in a blender and blend until smooth. Add additional water if needed for smoothness. This salsa is a delicate green and smooth, but it is not tame! Adjust types and amounts of hot peppers, to taste.

SMOOTH POBLANO SALSA



Smooth Poblano Salsa image

This is a favorite sauce of mine, and reminds me of a green salsa that was served at one of my favorite taco joints is Mazatlan. Very spicy!

Provided by Nia

Categories     Avocado Salsa

Time 20m

Yield 10

Number Of Ingredients 10

1 cup chopped, fresh cilantro
1 clove garlic
1 tablespoon salt
2 fresh poblano chile peppers, seeded and chopped
2 fresh jalapeno peppers, chopped with seeds
1 fresh serrano pepper, chopped with seeds
2 cups shredded iceberg lettuce
2 Hass avocados, halved, pitted, and peeled
1 tablespoon olive oil
1 cup water

Steps:

  • Place the cilantro, garlic, salt, poblano peppers, jalapeno peppers, serrano pepper, lettuce, avocado, olive oil, and water into a blender. Puree until smooth.

Nutrition Facts : Calories 84.9 calories, Carbohydrate 5.1 g, Fat 7.4 g, Fiber 3.6 g, Protein 1.4 g, SaturatedFat 1.1 g, Sodium 706.8 mg, Sugar 1 g

SALSA POBLANA



Salsa Poblana image

This salsa is so good, I'm often tempted to drink it. It is different from many salsas because there is no cilantro in it. There are many steps but I think the end result is worth it. You can adjust the heat to your liking- just leave out the serrano chile or the seeds of the serrano. This can be Served immediately, or covered, refrigerated and used within 5 days. From Dona Rosa, Pasadena CA.

Provided by cookiedog

Categories     Sauces

Time 55m

Yield 4 cups

Number Of Ingredients 12

1 whole ripe medium-size tomatoes
2 canned tomatoes, from a can of peeled tomatoes with juice (drained)
3 whole mild poblano peppers
1 serrano chili
2 peeled garlic cloves
1 medium red onion, finely diced
1 tablespoon olive oil
1/4 teaspoon white pepper
1/2 cup tomato juice
1 teaspoon salt, to taste
1 lime, juice of, fresh
1/2 tablespoon vinegar (optional)

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.

Nutrition Facts : Calories 102.9, Fat 4.6, SaturatedFat 0.6, Sodium 742.6, Carbohydrate 15.5, Fiber 4.3, Sugar 4.7, Protein 2.9

SALSA ROJA



Salsa Roja image

Most of the flavor in my homemade salsa roja recipe comes from dried mild chiles, like ancho, guajillo, and pasilla. Use this mild salsa on tacos or chips.

Provided by Jarrett Melendez

Time 45m

Yield Makes 4½ cups

Number Of Ingredients 10

1 large white onion, halved
4 medium plum tomatoes (about 12 oz.), halved
1-2 serrano chiles
4 garlic cloves
3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed
½ bunch cilantro, tough stems trimmed, coarsely chopped
Juice of 1 lime
1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt; plus more (optional)
½ tsp. ground cumin
¼ tsp. ground cinnamon

Steps:

  • Combine 1 large white onion, halved, 4 medium plum tomatoes (about 12 oz.), halved, 1-2 serrano chiles, 4 garlic cloves, and 3 oz. dried ancho, guajillo, and/or pasilla chiles, stems and seeds removed, in a medium saucepan, using fresh vegetables to weigh down dried chiles. Pour in water just to cover. Bring to a boil, then remove from heat. Cover and let sit until dried chiles are rehydrated and fresh vegetables are softened, 20-25 minutes.
  • Using a slotted spoon, transfer vegetables to a blender; reserve soaking liquid. Add ½ bunch cilantro, tough stems trimmed, coarsely chopped, juice of 1 lime, 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, ½ tsp. ground cumin, ¼ tsp. ground cinnamon, and 1 cup reserved soaking liquid. Blend, starting on low speed and gradually increasing to high, until smooth, about 2 minutes. Taste salsa and add more salt if needed.

FIRE-ROASTED POBLANO SALSA



Fire-Roasted Poblano Salsa image

Roasting the veggies over an open fire brings a nice smoky flavor to this quick salsa. Excellent with tortilla chips or served over fish tacos. Can easily be adjusted to be mild or spicy by leaving in or removing the jalapeno seeds.

Provided by France C

Time 25m

Yield 16

Number Of Ingredients 9

1 medium poblano pepper
1 medium jalapeno pepper
2 (14.5 ounce) cans fire-roasted diced tomatoes
1 small white onion, raw
1 clove garlic, minced
½ cup cilantro, minced
1 medium lime, juiced
¼ teaspoon chipotle powder
salt to taste

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.

Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 139.2 mg, Sugar 1.6 g

Tips:

  • Choose the right poblano peppers: Look for peppers that are about 6 inches long and have a deep green color. Avoid peppers that are bruised or have blemishes.
  • Roast the poblano peppers properly: Roasting the peppers brings out their flavor and makes them easier to peel. You can roast the peppers over an open flame, on a grill, or in the oven.
  • Remove the seeds and veins from the poblano peppers: The seeds and veins can be bitter, so it's best to remove them before using the peppers in your salsa.
  • Use a variety of ingredients: Don't be afraid to experiment with different ingredients in your salsa. You can add other vegetables, fruits, herbs, and spices to create a unique flavor profile.
  • Taste your salsa as you make it: Adjust the seasonings to your liking. You may want to add more spice, salt, or lime juice.

Conclusion:

Poblano salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It's perfect for tacos, burritos, enchiladas, and other Mexican dishes. It can also be used as a dip for chips or vegetables. With its smoky flavor and just the right amount of heat, poblano salsa is sure to be a hit with everyone who tries it.

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