这莎莎的甜味和辣味more traditional cranberry sauce. To retain the peppers' subtle smokiness, avoid rinsing them after they've been peeled. Instead, dip your fingers in a small bowl of water to help remove any clingy seeds or skin.
Ingredients
Makes about 4 cups
Step 1
Preheat broiler.
Step 2
On large rimmed baking sheet, broil peppers 2 inches from heat, turning occasionally with tongs, until blistered and blackened on all sides, 5 to 8 minutes. (Alternatively, char by holding with tongs over gas flame, turning until blistered on all sides.) Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes.
Step 3
Peel, core, and seed peppers, then cut into 1/4-inch dice. In large bowl, combine peppers and remaining ingredients and toss well. (Salsa can be made up to 1 day ahead and refrigerated until ready to serve.)
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Reviews (3)
Back to TopThis was missing something. It needed more flavor, maybe some ginger? It was just blah!
mustacci
payson, az
1/26/2011
I made this recipe as written except with a full bunch of cilantro. It was great and definitely not too sweet.
Anonymous
Indianapolis, IN
11/29/2009
I made this as an accompaniment to the Curried Sweet Potato Latkes recipe I found on Epicurious. I used one can of crushed pineapple instead of an entire fresh pineapple, which drastically altered the proportions in favor of the poblanos, and it was delicious. I thought it would be too spicy this way, but poblanos are gentle enough that it wound up giving just the right fresh flavorful kick to the greasy latkes. I imagine that if the recipe were made as written, the overabundance of pineapple would result in the salsa tasting too sweet.
LittlestBirds
Seattle, WA
9/22/2009
