Roasted poblanos and tomatoes bring out the natural sweetness to make this salsa a smoky and sweet hit!
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Talk about a bittersweet day.
First things first. Happy Labor Day weekend to y’all in the US! (Can you tell I live in the Midwest with that y’all?!) It’s bittersweet because not only do I get to enjoy a long weekend at our lake house, but I am lucky enough to enjoy it with some of my closest friends and relax with no wedding planning. Whoop whoop! First time all summer! I will be cruising down the lake with a mucho cerveza in my hand and (hopefully) the sun tanning my way to pale skin.
I will probably get fried because I have had zero time in the sun since our honeymoon in Mexico and my skin is whiter than I would like for the end of the summer. And because I am ignorant and refuse to put on any SPF higher than like 4. I know. Please refrain from yelling at me….
Andddd the second reason its bittersweet is because I teased you all with this queso pic on Instargram. Don’t worry I wouldn’t serve you butter fondue…
Queso blanco has a special place in my heart. Along with any and all mexican food. Like margaritas. And salsa. And nachos.
Well let’s just saw I threw in the towel this week. Talk about being frustrated! I heart this queso recipe with a big red heart and it failed me twice. I was rather fed up as this recipe has been a favorite in our family for quite some time. So when it just would not work, I was rather saddened. But don’t you worry. I will be back at it; and I will perfect it to shoot and share with you all soon!
Since I had my little heart set on sharing a shareable appetizer for this long holiday weekend so you could then share with family and friends, I present to you another Mexican dip that gets quite a few votes around my neck of the woods.
Roasted poblanos bring on a sweetness as they char up and provide a smoky flavor to this salsa. Perfect change up from the typical ‘light your mouth on fire’ salsa that my hubby prefers. Since I like to still taste my food and not chug my margarita to stop the burning, I care for a salsa with minimal heat, if any.
I didn’t stop their with the roasted aspect. The tomatoes are also charred up for a deeper flavor and earthiness. The roasting of the veggies makes this salsa much more sweet, smoky and intensifies the flavors. A great way to throw your mexican taste buds for a curveball.
With the long weekend ahead of us, roast up some veggies, share with some friends and have yourself one relaxing weekend! Cheers my friends!!
Roasted Poblano Salsa
Roasted poblanos and tomatoes bring out the natural sweetness to make this salsa a smoky and sweet hit!
10 minPrep Time
20 minCook Time
30 minTotal Time
Save RecipeIngredients
- 2.5 lbs tomatoes, roughly chopped
- 1 poblano
- 2 1/2 tsp garlic powder
- 2 tsp onion powder
- 2 tsp cumin
- 2 1/2 tsp salt
- 1 1/2 tsp pepper
- Juice of half of a lemon
- 1 cup cilantro, not chopped
Instructions
- Turn broiler on low. Place poblano on small oven sheet and place in oven under broiler. Let broil for 5 minutes, or until blistered then turn quarter the way. Let blister again, and turn again. Repeat until entire pepper is roasted. Keep an eye on it though, as it may blister fast!!
- Remove pepper from oven and set aside until cool enough to handle. Once cool, peel off blistered skin of pepper; trying not to remove too much of the actual pepper.
- Place tomatoes and poblano in large blender and turn on until roughly chopped. Add remaining ingredients and mix well.
- Let refrigerate for 3 hours to blend flavors together.
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https://withsaltandwit.com/roasted-poblano-salsa/Hungry for more Mexican dishes?
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If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
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