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Roasted Poblano Salsa
Ingredients
- 3 poblano peppers, halved & seeded
- 3 roma tomatoes, halved
- 1 jalapeno pepper, halved & seeded
- 3 large green onions
- 1-2 garlic cloves
- 1 tsp salt or to taste
- 1/2 cup cilantro, divided
- Splash of lime juice
Instructions
- Preheat oven to 350 degrees. Place poblanos, jalapeno, onions, garlic, and tomatoes (cut sides up) on a baking sheet and roast for 15 minutes or until slightly charred. Allow to cool 5-10 minutes then peel the poblano skins.
- Add all roasted veggies, garlic, salt and 1/2 the cilantro to a blender and blend on medium until thoroughly combined.
- Remove from blender and add rest of cilantro and a splash of lime juice.