Roasted Chile Salsa
- Level: Easy
- Yield: 36 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 36 servings
- Calories
- 34
- Total Fat
- 0
- Saturated Fat
- 0
- Carbohydrates
- 7
- Dietary Fiber
- 3
- Sugar
- 5
- Protein
- 2
- Cholesterol
- 0
- Sodium
- 203
- Total: 2 hr (includes sweating and chilling times)
- Active: 40 min
Ingredients
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
Directions
- 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.