Poblano Salsa Verde
serves 2-4
This green salsa that packs quite a bit of heat. Taste with discretion.
4 poblano chiles
1/4 cup vegetable oil
1 large onion, chopped
3/4 cup chopped fresh cilantro
1/4 cup fresh squeezed lime juice
prep: 15 minutes
total: 25 minutes
medium skillet
food processor
1. Put the poblanos in a medium, dry skillet over high heat. Cook them until they are slightly charred on all sides, 8-10 minutes total.
2. Meanwhile, prep the remaining ingredients. When the poblanos are done, remove them from the skillet and set them aside to cool enough to handle. Turn off the heat below the skillet.
3. Remove and discard the stems and seeds from the peppers. Peel off as much of the skin as you can. Chop the peppers.
4. Heat the oil in the same skillet over medium heat. When the oil is hot and shimmering, add the onions and poblanos and cook, stirring often, until the onions are soft and slightly browned, 6-8 minutes.
5. Pour the onion-poblano mixture into the bowl of a food processor and let it cool for a few minutes. Purée the mixture to whatever consistency you like it. Add the cilantro and lime juice and pulse a few times to combine. Add salt and pepper to taste. Chill the salsa or serve it room temperature.
2. Meanwhile, prep the remaining ingredients. When the poblanos are done, remove them from the skillet and set them aside to cool enough to handle. Turn off the heat below the skillet.
3. Remove and discard the stems and seeds from the peppers. Peel off as much of the skin as you can. Chop the peppers.
4. Heat the oil in the same skillet over medium heat. When the oil is hot and shimmering, add the onions and poblanos and cook, stirring often, until the onions are soft and slightly browned, 6-8 minutes.
5. Pour the onion-poblano mixture into the bowl of a food processor and let it cool for a few minutes. Purée the mixture to whatever consistency you like it. Add the cilantro and lime juice and pulse a few times to combine. Add salt and pepper to taste. Chill the salsa or serve it room temperature.
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