Roasted Poblano and Roasted Garlic Salsa
Smoky, savory, and bursting with fresh flavors, this Roasted Poblano and Roasted Garlic Salsa is a must-have recipe for spice lovers and salsa enthusiasts alike. The rich, charred poblano peppers and caramelized roasted garlic form the heart of this vibrant dip, while juicy Roma tomatoes and fresh cilantro bring brightness and balance. A hint of ground cumin and a squeeze of zesty lime juice amplify the bold, earthy flavors, and an optional jalapeño pepper adds a customizable kick of heat. Perfect as a dip for tortilla chips, a topping for tacos, or even a marinade for grilled proteins, this homemade salsa is quick and easy to prepare, taking just 30 minutes from start to finish. Naturally vegan, gluten-free, and versatile, it's a simple yet sensational addition to any meal or gathering!
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Recipe Information
Ingredients
- 3 whole Poblano peppers
- 5 whole Garlic cloves
- 3 whole Roma tomatoes
- 0.5 whole White onion
- 0.5 cup Fresh cilantro
- 2 tablespoons Fresh lime juice
- 1 teaspoon Salt
- 0.5 teaspoon Ground cumin
- 1 teaspoon Olive oil
- 1 whole Jalapeño pepper (optional, for extra heat)
Instructions
Preheat your oven to 450°F (232°C) and line a large baking sheet with foil.
Place the poblano peppers, unpeeled garlic cloves, Roma tomatoes, and optional jalapeño pepper on the baking sheet. Drizzle with olive oil and toss to coat.
Roast the vegetables in the oven for 15-20 minutes, turning them halfway through, until the peppers are charred and the tomatoes are softened.
Remove the baking sheet from the oven. Place the roasted poblano peppers (and jalapeño, if using) into a bowl and cover tightly with plastic wrap. Let them steam for 10 minutes to loosen their skins.
While the peppers are steaming, peel the roasted garlic cloves and set them aside.
Once the poblano peppers have cooled, peel off their charred skin and discard the stems and seeds. If using the jalapeño, peel its skin and remove seeds if you prefer less heat.
Transfer the peeled poblano peppers, roasted garlic, roasted tomatoes, onion, and cilantro into a food processor or blender.
Add the lime juice, salt, and ground cumin to the mixture. Pulse until the salsa reaches your desired texture (smooth or chunky).
Taste and adjust seasoning as needed, adding more salt or lime juice to preference.
Serve immediately or chill for 1 hour to let the flavors meld together. Store in an airtight container in the refrigerator for up to 5 days.
Nutrition Facts
Calories |
46 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 1.3 g | 2% | |
| Saturated Fat | 0.1 g | 1% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 335 mg | 15% | |
| Total Carbohydrate | 9.1 g | 3% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 3.6 g | ||
| Protein | 1.4 g | 3% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 0.7 mg | 4% | |
| Potassium | 323 mg | 7% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
