Roasted Poblano Cilantro Salsa

This salsa is a wonderful alternative to your classic tomato salsa.  There is something great that happens when you combine roasted poblano with cilantro.
 This salsa is great with tortilla chips, or on top of any Mexican dish and I even love it on buttered toast!  Mexican spreads are my favorite for entertaining guests because you can prepare everything in advance.  So when your guests arrive, you can hang out with them instead of slaving away in the kitchen!
 My spread typically consists of a big pot of black beans, refried beans, guacamole, pico de gallo, fire roasted salsa, this salsa, chopped lettuce, diced tomatoes, diced roasted poblanos, shredded cheese, corn tortillas, flour tortillas, some beer and Ang’s “Classic Lime Margarita“!

Approx. 1 1/4 Cups

  • 2 Poblano Peppers – roasted
  • 1/2 White Onion
  • 1 – 2 Jalapeño or Serrano Peppers
  • 1 1/2 Cup Cilantro
  • 2 Cloves Garlic
  • 2 Tablespoon  Lime Juice
  • 1 Tablespoon Olive Oil
  • 1/2 Teaspoon Sea Salt or to taste

Roast peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half and remove the seeds and stems then dice them.


Cut the onion in half and add it to a pot of water and bring to a boil, then drain and add to the food processor.

Cut off the stems and remove the seeds from the poblanos, jalapeno or serrano peppers and add them to the food processor.

Measure lime juice, olive oil, cilantro, sea salt, and garlic, then put everything in the food processor and blend until desired texture.


Health Benefits:

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K, and potassium.

Cilantro is an immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals.  It helps promote a healthy liver function and is an overall digestive aid.  It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain. It also helps with insulin secretion and lowers blood sugar. It is rich in antioxidants, essential oils, vitamins (one of the richest herbal sources for vitamin K), and dietary fiber.


  1. says

    OMG!!! I made the similar thing and will be posting shortly; I need to put your link on my post as well 🙂
    I like your recipe as I think poblano peppers is great for everything. Such a fun recipe to make, Steph 🙂

    • wavatarSTEPH says

      Ooooo, can’t wait to see yours Pang! That would be cool if you added a link to mine and when you post yours, I can add a link to your post : D I agree, I can never have enough poblano peppers, kinda obsessed! Sooo dang tasty!!!


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