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    Smoky Poblano Pepper Salsa

    May 4, 2017 / by Laney Schwartz / 3 Comments(updated Sep 21, 2020)

    Jump to Recipe·Print Recipe

    Smoky Poblano Pepper SalsaIs it too late? Did I get this recipe out JUST in the nick of time for Cinco de Mayo? It’s not too late. It’s never too late for amazing, life changing salsa! ?

    Smoky Poblano Pepper SalsaSo I wanna know. What’s your go-to Cinco de Mayo food. Is it the margs? Burritos? Guac? Salsa? ? This year I’m all about this salsa! It’s SO quick to pull together, packed with flavor and awesome on eeeeeeverything!

    Smoky Poblano Pepper SalsaI mean you really can’t go wrong with the simple chips and salsa. But once you run outta chips you can throw this on eggs, chicken, steak, you name it!

    Smoky Poblano Pepper SalsaHomemade fresh salsa really does take the chips and salsa game to a whole new level. To me, it’s like making a homemade dressing vs. store bought. It’s just not the same.

    So grab your blender or food processor and whip up this recipe ASAP! Also, check out some of my favorite Cinco de Mayo Recipes below to pair this with!

    Smoky Poblano Pepper Salsa

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    Smoky Poblano Pepper Salsa

    Smoky Poblano Pepper Salsa

    • Yield: 6
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    Description

    Quick and easy fresh homemade salsa made with fire roasted and fresh tomatoes, smoky poblano pepper and fresh herbs! 


    Ingredients

    Scale
    • 1 Poblano pepper
    • 1 jalapeño pepper, seeded and chopped
    • 1 1/2 cups halved fresh cherry tomatoes
    • 1/2 yellow onion, diced
    • 1 large garlic clove (or two small)
    • large handful of fresh cilantro
    • 1 (14.5 ounce) can fire roasted tomatoes
    • Juice of 1 lime
    • Juice of 1 lemon
    • 1 teaspoon salt

    Instructions

    1. Begin by charring the poblano pepper. Place the pepper over an open flame, either on the stove or over a grill, until it turns black on the outside. Turn it every couple of minutes so all sides get charred.
    2. Place charred pepper in a bowl and cover tightly with plastic wrap. Let sit for 5-10 minutes, then remove plastic and peel the skin off the pepper by rubbing. This should happen very easily since it has been steaming in the bowl. Then roughly chop the pepper, seeds included. 
    3. In the base of a food processor or high powered blender add all the ingredients. Pulse until slightly chunky and well combined! Serve with chips and enjoy!

    Did you make this recipe?

    Tag @lifeisbutadish on Instagram and hashtag it #lifeisbutadish

    Some of my FAVE recipes for Cinco de Mayo!

    Fresh Corn Salsa

    Fresh Pineapple Margaritas

    Slow Cooker Chicken Nachos (You can use this salsa for it!)

    Vegetarian Tacos

    Mexican Lasagna

    Share this recipe!

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    Filed Under: Appetizers, Gluten Free, Healthy, Vegetarian Tagged With: cinco de mayo, Life is but a Dish, Poblano pepper, salsa

    Reader Interactions

      Leave a comment & rate this recipe Cancel reply

      If you love this recipe, please consider giving it a star rating when you post a comment. Star ratings help people discover my recipes online. Your support means the world and is greatly appreciated!

      xo, Laney

      Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

      Comments

    1. Sherrel Dayanan

      August 16, 2019 at 2:32 pm

      Here’s the recipe

      Reply
    2. JOHN MCFERRON

      December 09, 2018 at 3:29 am

      HOW LONG WILL THE SALSA LAST IN THE REFRIGERATOR ?

      Reply
      • Life is but a Dish

        December 10, 2018 at 3:24 pm

        At least a week!

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