In the realm of Mexican cuisine, roasted poblano and roasted garlic salsa stand as culinary treasures, captivating taste buds with their smoky, savory, and slightly spicy flavors. This versatile salsa forms the heart of several mouthwatering recipes featured in this article, promising a fiesta of authentic Mexican flavors. From the classic Roasted Poblano and Roasted Garlic Salsa recipe, an essential condiment for tacos, burritos, and chips, to the innovative Roasted Poblano and Roasted Garlic Guacamole recipe, a creamy and flavorful dip perfect for parties and gatherings, this article offers a diverse range of dishes to tantalize your palate. Discover the secrets of creating a rich and flavorful Roasted Poblano and Roasted Garlic Enchilada Sauce, adding depth and complexity to your favorite enchilada recipes. For those seeking a vegetarian delight, the Roasted Poblano and Roasted Garlic Black Bean Soup recipe promises a hearty and satisfying meal, brimming with vibrant flavors. And to complete your culinary journey, explore the tantalizing Roasted Poblano and Roasted Garlic Chicken Tacos recipe, featuring tender chicken nestled in a roasted poblano and garlic-infused tortilla. Embark on a culinary adventure with these exceptional recipes, capturing the essence of Mexican cuisine in every bite.
Here are our top 5 tried and tested recipes!
FIRE-ROASTED POBLANO SALSA
Roasting the veggies over an open fire brings a nice smoky flavor to this quick salsa. Excellent with tortilla chips or served over fish tacos. Can easily be adjusted to be mild or spicy by leaving in or removing the jalapeno seeds.
Provided by France C
Time 25m
Yield 16
Number Of Ingredients 9
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
- Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
- Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
- Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.
Nutrition Facts : Calories 19.3 calories, Carbohydrate 4.1 g, Fiber 0.8 g, Protein 0.6 g, Sodium 139.2 mg, Sugar 1.6 g
ROASTED POBLANO AND ROASTED GARLIC SALSA
For those that Like it Hot! This includes a habanero chili but if you can't take the heat use a jalapeno in place of it. Be sure to remove the seeds and liquid by squeezing the 1/2'd tomatoes before dicing. Use Recipe #54099 without the optional onions.
Provided by Rita1652
Categories Sauces
Time 1h
Yield 7 12 ounce jars
Number Of Ingredients 14
Steps:
- In a large pot heat oil.
- Add onions and habanaro sprinkle with sugar cooking over medium heat for 5 minutes till lightly browned stirring often.
- Add remaining ingredients and bring to a boil then simmer for 15 minutes.
- Adjust seasoning and place in hot sterilized jars.
- Process in a hot water bath for 15 minutes to seal.
Nutrition Facts : Calories 163.1, Fat 2.5, SaturatedFat 0.3, Sodium 1180.6, Carbohydrate 34.5, Fiber 7.9, Sugar 17.4, Protein 5.1
QUICK-ROASTED SALSA
Provided by Ree Drummond : Food Network
Categories condiment
Time 30m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 450 degrees F.
- Place the tomatoes, garlic, onion, jalapeno and poblano onto a baking sheet. Drizzle with the olive oil and season with salt and pepper. Roast until charred in spots, about 15 minutes. Set aside and allow to cool slightly, about 5 minutes.
- Transfer the roasted vegetables to a blender. Add the lime zest and juice and puree until smooth, being careful not to fill the blender too full. Transfer to a bowl and stir in the cilantro. Taste and adjust the seasoning if needed. Goes great with chips or alongside enchiladas.
ROASTED SALSA
The charred tomatoes and peppers add a nice flavor to this salsa.
Provided by ChrisP
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 1h5m
Yield 32
Number Of Ingredients 15
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Line a roasting pan or baking sheet with aluminum foil and coat with cooking spray.
- Arrange tomatoes, cut-side down, in the roasting pan; add Anaheim chile peppers, jalapeno peppers, and poblano peppers, all skin-side up. Add onions and garlic to roasting pan. Spray the vegetable mixture with cooking spray.
- Roast in the preheated oven until tomato and chile pepper skins are blistered and charred, 40 to 45 minutes. Remove from oven and cool for 10 to 15 minutes, keeping skins on tomatoes and chile peppers.
- Blend tomato-chile pepper mixture, lime juice, cilantro, cider vinegar, oregano, cumin, kosher salt, black pepper, and celery salt in a food processor using quick pulses until desired consistency is reached. Refrigerate salsa in an air-tight container.
Nutrition Facts : Calories 11.6 calories, Carbohydrate 2.6 g, Fat 0.1 g, Fiber 0.6 g, Protein 0.4 g, Sodium 70.3 mg, Sugar 1.2 g
ROASTED TOMATILLO-POBLANO-AVOCADO SALSA
One of my favorite new cookbooks of this season is "A Mouthful of Stars" (Andrews McMeel), by Kim Sunée. The book is a memoir, travelogue and cookbook all rolled into one, written by an author who earlier published another compelling memoir with recipes, "Trail of Crumbs." Kim is a poetic world traveler who loves many cuisines. She is a big fan of taco trucks and loves salsa, the spicier the better. This salsa is based on her recipe for roasted tomatillo-poblano salsa. I love its balance of char, heat, acid and creamy. I'm a moderate when it comes to heat, but you can make this hotter by adding more chiles.
Provided by Martha Rose Shulman
Categories dinner, lunch, sauces and gravies, appetizer, side dish
Time 30m
Yield About 2 cups, serving 6 to 8
Number Of Ingredients 11
Steps:
- Preheat oven to 425 degrees. Line a sheet pan with parchment. Place tomatillos, chiles (both types), onion, and garlic on the parchment and drizzle on olive oil. Add salt to taste and toss together with your hands. Place in oven and roast 20 minutes, stirring halfway through, until blistered and softened. Remove from heat.
- Place roasted vegetables, with any juice from the pan, in a food processor fitted with the steel blade. Pulse until well blended but not puréed. Add cilantro, cumin, avocado and lime juice and pulse until blended. Taste and adjust salt. Serve at once or store in a well-sealed container in the refrigerator. Stir well before serving.
Nutrition Facts : @context http, Calories 108, UnsaturatedFat 7 grams, Carbohydrate 9 grams, Fat 8 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 256 milligrams, Sugar 3 grams
Tips:
- Choose the right poblano peppers: Look for firm, dark green poblano peppers that are free of blemishes.
- Roast the poblano peppers properly: Roasting the poblanos brings out their smoky flavor. To get the best results, roast them over an open flame or under a broiler until the skin is charred.
- Remove the poblano pepper skins: Once the poblanos are roasted, remove the skins by placing them in a paper bag for 10 minutes. The steam will help the skins come off easily.
- Roast the garlic cloves: Roasting the garlic cloves adds a delicious nutty flavor to the salsa. Roast them in the oven at 400°F for about 20 minutes, or until they are soft and golden brown.
- Use fresh cilantro: Fresh cilantro adds a bright, citrusy flavor to the salsa. Chop it finely before adding it to the salsa.
- Season the salsa to taste: The amount of salt and lime juice you add to the salsa will depend on your personal preference. Start with a small amount and add more to taste.
Conclusion:
This roasted poblano and roasted garlic salsa is a delicious and versatile condiment that can be used to add flavor to a variety of dishes. It is perfect for tacos, burritos, enchiladas, and tostadas. It can also be used as a dip for tortilla chips, vegetables, or crackers. With its smoky, garlicky flavor, this salsa is sure to be a hit at your next party or potluck.
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