Ingredients with Measurements:
- 4 poblano peppers
- 1/2 white onion, chopped
- 2 garlic cloves, minced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup lime juice
- 1/4 cup vegetable oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Special equipment needed:
- Grill or gas stove
- Blender or food processor
Step-by-step instructions:
1. Preheat the grill or gas stove to high heat.
2. Place the poblano peppers on the grill or gas stove and cook until the skin is charred and blistered, turning occasionally.
3. Remove the peppers from the heat and place them in a plastic bag. Let them sit for 10 minutes to steam.
4. Remove the peppers from the bag and peel off the skin. Remove the seeds and stems and chop the peppers.
5. In a blender or food processor, combine the chopped poblano peppers, chopped onion, minced garlic, chopped cilantro, lime juice, vegetable oil, salt, and black pepper.
6. Blend until smooth.
7. Taste and adjust seasoning if necessary.
8. Serve immediately or store in an airtight container in the refrigerator.
- Time:
Preparation time: 15 minutes
- Cooking time: 10 minutes
Temperature:
- Grill or gas stove: high heat
Serving size:
- Makes about 2 cups of salsa
Nutritional information:
- Calories: 120
- Fat: 11g
- Carbohydrates: 5g
- Protein: 1g
- Fiber: 1g
Substitutions for ingredients:
- Poblano peppers can be substituted with Anaheim peppers or bell peppers.
- Vegetable oil can be substituted with olive oil or avocado oil.
Variations:
- Add a diced tomato for a chunkier salsa.
- Add a jalapeno pepper for extra heat.
- Add a teaspoon of honey for a touch of sweetness.
Tips and tricks:
- To make the salsa spicier, leave the seeds in the poblano peppers.
- To make the salsa milder, remove the seeds and membranes from the poblano peppers.
- For a smokier flavor, roast the poblano peppers on a charcoal grill.
Storage instructions:
- Store in an airtight container in the refrigerator for up to 5 days.
Reheating instructions:
- Serve cold or at room temperature.
Presentation ideas:
- Serve in a bowl with tortilla chips on the side.
- Use as a topping for tacos, burritos, or grilled meats.
Garnishes:
- Sprinkle with chopped cilantro or diced tomatoes.
Pairings:
- Serve with margaritas or Mexican beer.
Suggested side dishes:
- Guacamole
- Refried beans
- Spanish rice
Troubleshooting advice:
- If the salsa is too thick, add a tablespoon of water at a time until desired consistency is reached.
- If the salsa is too thin, add more chopped poblano peppers or cilantro.
Food safety advice:
- Wash hands and all surfaces and utensils thoroughly before and after handling raw peppers.
- Store in the refrigerator at 40°F or below.
Food history:
- Poblano peppers are a staple in Mexican cuisine and are named after the city of Puebla, Mexico.
Flavor profiles:
- Smoky, slightly spicy, tangy, and herbaceous.
Serving suggestions:
- Serve as an appetizer or condiment.
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Region: Mexican