Poblano Pepper Salsa

Joey MeatballsFeelin' SaucyLeave a Comment

Poblano Pepper Salsa

Salsa is the top selling condiment in America.  Chips and salsa are a regular guest at every party.  Most people buy cheap canned salsa but, the most delicious food usually doesn’t come in cans. Try this Poblano Pepper Salsa…it’s easy and delicious!

Why would you buy salsa when you can make your own?  This Poblano Pepper Salsa is easy to make and, due to its mild flavor, will be a big hit with almost any audience.

Poblano peppers are relatively mild.  They have a more mellow flavor compared against the spicier jalapeno and serrano peppers.  They are most similar to sweet bell peppers but with a little more heat.  Both sweet bell and poblano peppers are used for making stuffed peppers as they provide a large, hearty, and mild flavor.  If you have poblano’s and want to make a stuffed pepper, check out our Stuffed Bell Pepper recipe and substitute the peppers.

But this post isn’t about stuffed peppers, it’s about Feelin Saucy; and specifically, Poblano Pepper Salsa.

What you will discover, when you make this recipe, is a mild sauce with a light sweet note combined with smoky overtones….this is my smug “Salsa Sommelier” way of saying, “It’s really good.”

Because this Serrano Pepper Salsa is mild, it will appeal to a large audience.  It will be the perfect partner for a Sunday football game or anywhere friends and family are gathered.  Anytime you plan to grill, grab a few poblano peppers and roast them.  It’s an incredibly and deliciously easy recipe.

Poblano Peppers

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Poblano Pepper Salsa
A mild green salsa that will appeal to a large audience.
Prep Time 5
Cook Time 10
Servings
people
Ingredients
Prep Time 5
Cook Time 10
Servings
people
Ingredients
Instructions
  1. Roast peppers over medium high heat until browned. We used a grill and cooked them for 7 minutes, turning regularly.
  2. Remove from grill and allow to cool for 5 minutes.
  3. Cut top off of both poblano peppers and de-seed.
  4. We chop and puree the peppers (and don't remove the skin) which is great if you have a food processor. However, if you plan to thick chop the peppers, then we suggest removal of the skin before chopping. Also, if you remove the skin, we suggest you wear latex gloves.
  5. Once pureed (or chopped) add remaining ingredients and mix well.
  6. If possible, refrigerate for a couple hours to allow the flavors to enrich....but refrigeration is not a requirement.
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