Ingredients
Makes 4 servings
Step 1
Heat broiler. Broil 1 poblano chile on a broiler-proof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5-7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.
Step 2
Heat 1/3 cup olive oil in a small skillet over medium and cook 1 tablespoon capers and 1/2 teaspoon cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
Step 3
Remove peel and white pith from 1 lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with 1/4 small onion, finely chopped, 1/4 cup chopped fresh parsley, and caper mixture; season with salt and pepper.
Leave a Review
Reviews (2)
Back to TopI have used Jalapeño instead of Poblano and love this light mild salsa.
Anonymous
The Netherlands
6/3/2023
The whole family enjoyed this salsa. The flavors complemented each other, and added interest (but didn't overwhelm) basic broiled salmon. I would definitely make it again. The only thing I might change is to swap lemon zest for the lemon slices.
kendrapetersen
Seattle, WA
2/24/2015
We got a really hot poblano so the salsa was really spicy!! I didn't like the addition of lemon to the salsa but it melded with the other ingredients.
Anonymous
huntington beach, CA
12/9/2014
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