Charred Poblano Salsa

from ButterYum
makes 1 quart

2 pounds Roma tomatoes*, cut in half lengthwise
3 poblano peppers, cut in half lengthwise, stems and seeds removed
1 medium white onion, sliced into 1/2-inch thick rounds (keep rings together)
5 whole garlic cloves, peeled
Kosher salt to taste
Fresh chopped cilantro (optional)

Preheat oven broiler with a rack 3 inches away from the broiler.  Spray a sheet pan with non-stick cooking spray; set aside.  Place tomatoes and poblano peppers, cut side down, on the sheet pan; add onions rounds and garlic cloves.  Broil for 10-15 minutes until everything starts to char, especially the poblano peppers.  Remove sheet tray from oven and allow ingredients to cool for 10-15 minutes.  Peel and discard the charred skin from the poblano peppers, but leave the charred tomato skins on.  Place everything into a food processor or blender and blend to your desired consistency.  Add Kosher salt and optional fresh chopped cilantro to taste.  Refrigerate for up to a week.

*Roma tomatoes are perfect for this salsa because of their low water content.  If you want to use more common tomato varieties, remove their seeds and juicy bits before roasting.
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