Roasted Chile Salsa

Total Time:
2 hr
25 min
1 hr 20 min
15 min

36 servings

  • 6 28 -ounce can whole tomatoes with juice
  • 18 roast poblano chiles
  • 1 1/2 cups fresh cilantro leaves (or more to taste!)
  • 3/4 cup chopped onion
  • 3 clove garlic, minced
  • 3 whole jalapeno, quartered and sliced thin, with seeds and membrane
  • 3/4 teaspoon ground cumin
  • 3/4 teaspoon salt
  • 3/4 teaspoon sugar
  • 1 1/2 whole limes, juiced
Watch how to make this recipe.
  • Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.

  • Divide the ingredients into 3 batches so they will fit into a 12-cup processor

  • Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.

  • Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

  • Refrigerate the salsa for at least an hour before serving.

Cook's Note: This is a large-quantity recipe for feeding a crowd, but it can be scaled down quite easily.

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