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Recipe Summary
Yield: Makes 3 cups
Ingredients
Ingredient Checklist
1 pound ripe plum tomatoes
2 medium fresh poblano chiles
1/2 small red onion, sliced 1/4 inch thick
4 garlic cloves
1/2 cup canned tomato puree
1/2 cup water
2 tablespoons chopped fresh cilantro
2 teaspoons chopped fresh thyme
2 teaspoons coarse salt
Cook's Notes
This salsa can be stored in an airtight container in the refrigerator for up to five days.
Gallery
Recipe Summary
Yield: Makes 3 cups
Gallery
Recipe Summary
Yield: Makes 3 cups
Recipe Summary
Yield: Makes 3 cups
Yield: Makes 3 cups
Makes 3 cups
Ingredients
Ingredients
- 1 pound ripe plum tomatoes
- 2 medium fresh poblano chiles
- 1/2 small red onion, sliced 1/4 inch thick
- 4 garlic cloves
- 1/2 cup canned tomato puree
- 1/2 cup water
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons chopped fresh thyme
- 2 teaspoons coarse salt
Directions
Preheat the broiler. Place tomatoes and poblanos on a rimmed baking sheet. Set the baking sheet as close to the broiler as your oven allows, and broil tomatoes and poblanos until darkly roasted and splotchy black on one side, about 6 minutes. Using tongs, turn, and roast the other side. The poblanos may be completely blistered and blackened before the tomatoes are. If so, remove them as soon as they are done.
Reduce oven temperature to 425 degrees. Separate the onion into rings. On a second rimmed baking sheet, mix together onion and garlic. Roast in the oven, stirring every few minutes, until onions are richly browned and garlic is soft and browned in spots, about 15 minutes. Cool to room temperature.
Cut out the cores from the tomatoes. Peel, discarding skins and reserving any juices; set aside. Remove the skins and seeds from the poblanos and discard. Chop into 1/4-inch pieces and place in a large bowl.
In the bowl of a food processor fitted with the metal blade, pulse onion and garlic until finely chopped, scraping down the sides. Transfer to the bowl with poblanos. Without washing the processor, coarsely puree the tomatoes with their juice, and add them to the poblano mixture. Stir in canned tomato puree and enough water to give the salsa a saucy consistency. Stir in cilantro and thyme. Season with salt. The salsa may be kept in a covered container in the refrigerator for up to 5 days.
Cook's Notes
This salsa can be stored in an airtight container in the refrigerator for up to five days.
Cook’s Notes
This salsa can be stored in an airtight container in the refrigerator for up to five days.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Rick’s Roasted Poblano-Tomato Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Rick’s Roasted Poblano-Tomato Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
