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Roasted Chile Salsa

  • Level: Easy
  • Total: 2 hr (includes sweating and chilling times)
  • Active: 40 min
  • Yield: 36 servings
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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


  1. 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.
  2. Divide the ingredients into 3 batches so they will fit into a 12-cup processor
  3. Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
  4. 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.
  5. 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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