I went to the market and found fresh, gorgeous looking poblano peppers! What an unexpected and delightful surprise! Aren’t they gorgeous?
Over the years, I have come across Mexican recipes with poblanos and I have not been able to find them anywhere. Canned varieties always have additives, vinegar and unwanted ingredients. So I put those recipes aside and thought ‘One day ….’ Well today is the day!
This is an adaptation from Martha Rose Shulman’s Roasted Tomatillo-Poblano-Avocado Salsa at the NYT Cooking. Shulman based her recipe on Kim Sunee’s Roasted Tomatillo Poblano Salsa in her cookbook, “A Mouthful of Stars.’
I did not have tomatillos or green tomatoes or peppers so I went with red tomatoes. I had never had poblanos before and I am a total covert. The salsa has a lightly fruity, sweet back drop topped with the fresh twang of fresh lime. Make it as spicy as you like it. I think this salsa is hands down the best I have made thus far!
Roasted Tomato And Poblano Salsa
Ingredients
450 grams organic tomatoes (it doesn’t matter if they are not that ripe)
2 large poblano chilies
1 medium white or brown onion, ends trimmed (leave the rest of the skin on)
4 cloves garlic (2 with skins on, one side trimmed, 2 peeled and chopped)
2 red chillies, stems removed and sliced
1 tsp Himalayan pink salt
1/2 cup fresh cilantro
1 tsp cumin seeds, toasted
Juice from 1 large lime or 2 small limes
Method
Heat the oven to 200 c.
Put a pot of hot water with 1, 500 ml or 2, 250 ml jars on the stove top. Bring to a boil.
Trim the onion and 2 cloves of garlic. Poke a few holes in the peppers with a fork or knife. When the oven is at temperature, roast the tomatoes, poblano chillies, onion and garlic on a ceramic nonstick baking tray lined with baking paper for 20 minutes.
Toast the cumin seeds in a small skillet on a low heat until they start to smell very aromatic. Take off the heat and set aside.
Boil the jars for 5-10 minutes. Remove with tongs and allow to air dry on the counter. Turn off the heat and add the lids to the hot water for several minutes. Remove and air dry on the counter insides facing upwards.
Peel the remaining two cloves of garlic and slice. Trim the chillies and slice. In a blender jar, add the fresh cilantro, garlic, chillies and cumin seeds.
When the vegetables are finished roasting, put them in a glass tupperware and seal the top. Leave to cool. When you are able to handle the vegetables, remove the tomato skins, the outer skin from the onion and garlic cloves. Discard the pobano stems, seeds and thin outer skin. Add the tomatoes, garlic, onion, and poblano peppers along with their juices to the blender. Run on high until everything is broken down.
Juice one lime and add to the blender along with the salt. Blend and taste. Adjust accordingly.
Fill the sterilised jar(s) and secure the lid(s). Allow to cool to room temperature before storing in the refrigerator.