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With Salt and Wit

Laugh Often. Eat Well.

9 August 29, 2014 Appetizers

Roasted Poblano Salsa

Roasted poblanos and tomatoes bring out the natural sweetness to make this salsa a smoky and sweet hit!

Roasted poblanos and tomatoes bring out the natural sweetness to make this roasted poblano salsa a smoky and sweet hit! #mexicanfood #salsa #dip #glutenfree” alt=”alt description” />

Roasted poblanos and tomatoes bring out the natural sweetness to make this salsa a smoky and sweet hit! #salsa #appetizer #dip

Talk about a bittersweet day. 

Roasted poblanos and tomatoes bring out the natural sweetness to make this salsa a smoky and sweet hit! #salsa #appetizer #dip
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…

Roasted poblanos and tomatoes bring out the natural sweetness to make this salsa a smoky and sweet hit! #salsa #appetizer #dip
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 and tomatoes bring out the natural sweetness to make this salsa a smoky and sweet hit! #salsa #appetizer #dip
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 poblanos and tomatoes bring out the natural sweetness to make this salsa a smoky and sweet hit! #salsa #appetizer #dip

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

Author:

Megan

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Ingredients

  • 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

  1. 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!!
  2. 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.
  3. Place tomatoes and poblano in large blender and turn on until roughly chopped. Add remaining ingredients and mix well.
  4. Let refrigerate for 3 hours to blend flavors together.
7.8.1.2
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https://withsaltandwit.com/roasted-poblano-salsa/

Hungry for more Mexican dishes?

A simple salsa verde of roasted tomatillos, red onions and hatch chiles to make a sweet and smoky salsa that is perfect to any salty tortilla chip!

Roasted Hatch Chile Salsa Verde

{30 Minute} Coconut Lime Shrimp Tacos with Mango, Red Pepper & Avocado Salsa

{30 Minute} Coconut Lime Shrimp Tacos with Mango, Red Pepper & Avocado Salsa

Skinny Jalapeño Pineapple Margaritas are makeover with homemade spicy simple syrup, fresh pureed pineapple and light lemonade!

Jalapeño Pineapple Margaritas

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!

9

Categories: Appetizers Tags: appetizer, dairy free, dip, easy, gluten free, healthy, low calorie, mexican food, salsa, tex mex

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Reader Interactions

Comments

  1. Taylor @ Food Faith Fitness says

    August 29, 2014 at 6:51 am

    Salsa and chips...what's better for Friday? Well..maybe salsa, chips and a margarita.. Love this girl, pinned!
    Reply
    • Meg says

      August 29, 2014 at 7:02 am

      Exactly! Oh I know I will be consuming one (or a few...) this evening. Thanks lady!!
      Reply
  2. Christie - Food Done Light says

    August 29, 2014 at 6:57 am

    I love a roasted salsa. The flavors are so much more vibrant. This looks amazing. I can tell it is going to be one I will love, lots of cilantro and bold flavor.
    Reply
    • Meg says

      August 29, 2014 at 7:02 am

      Such a good change up from the pico with fresh flavors! This is setting me into fall much easier. Thanks, Christie!
      Reply
  3. DessertForTwo says

    August 29, 2014 at 7:05 am

    This salsa is a dream boat!
    Reply
    • Meg says

      August 29, 2014 at 7:34 am

      I couldn't agree more! Thanks, Christina!
      Reply
  4. Melanie @ Carmel Moments says

    August 29, 2014 at 7:46 am

    Wow! That looks amazing. Roasting it gives it that great flavor. Pinned. Have a great weekend!
    Reply
    • Meg says

      August 31, 2014 at 7:13 am

      Thanks so much Melanie! You do as well!
      Reply
  5. Aimee @ ShugarySweets says

    August 29, 2014 at 9:13 am

    Oh yum. My neighbor has poblano peppers, I may have to get some just for this :)
    Reply
    • Meg says

      August 31, 2014 at 7:12 am

      Oh so jealous! Can I come to your neighborhood?! Thanks, Amy!
      Reply
  6. Darlene @ Dip Recipe Creations says

    August 29, 2014 at 12:32 pm

    I love roasted poblanos!
    Reply
    • Meg says

      August 31, 2014 at 7:12 am

      Oh I second that! Thanks, Darlene!
      Reply
  7. Michele @ Two Raspberries says

    August 29, 2014 at 12:56 pm

    I LOVE salsa I'll put it on almost anything! ... We have so many tomato's in our garden so I'll have to try your recipe ;-)
    Reply
    • Meg says

      August 31, 2014 at 7:12 am

      Yes! Glad I am not the only one :) Let me know how you like it! Thanks, Michele!
      Reply
  8. Phi @ The Sweetphi Blog says

    August 29, 2014 at 1:04 pm

    I could eat chips and salsa all day long. ALL.DAY.LONG! This recipe looks fantastic, love the simplicity :)
    Reply
    • Meg says

      August 31, 2014 at 7:11 am

      And you and me both sister! Thanks, Phi!!
      Reply
  9. Thalia @ butter and brioche says

    August 29, 2014 at 4:04 pm

    I need to make this salsa! Loving all the tomato and smoky flavours going on. I am a massive Mexican food lover and usually make it a couple of times a week. I have a feeling this salsa will go perfectly with the Mexican dishes that I create. Thanks for sharing the recipe.
    Reply
    • Meg says

      August 31, 2014 at 7:10 am

      Oh I love your style! I could seriously eat Mexican every day and be oh so satisfied! I will have to check out all your dishes to get some new flavors in my kitchen. Thanks, Thalia!
      Reply
  10. Joe says

    November 7, 2014 at 6:35 pm

    Hate to disappoint you, but y'all is not a Midwest expression. That expression is only utilized by the Southern states.
    Reply
    • Meg says

      November 8, 2014 at 9:27 am

      Well guess the saying is making its way to the Midwest as many of us say it up here as well!
      Reply

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Hi There!

I'm Megan! A wife, mama and have a serious love of nutritious, time-saving meals with a knack for meal prep hacks. I crave simple, wholesome and balanced meals with a bit of humor on the side! Welcome to my kitchen. Read More…

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