Roasting poblano for salsa is a great way to introduce more flavor, and I love how it contrasts with the cooling cucumber and avocado.
I love the fresh flavor of this salsa and especially the shades of green – so vibrant! I love the heat factor too and it’s especially good with this southwest stew that gets baked in a pumpkin.
Unlike other salsas that may require a food processor, this salsa is very easy to make with simple ingredients and a little chopping action. You can definitely adjust any of the components to suit your tastes. I like to add a whole jalapeno for a really spicy kick, but you could add less if you want it to be mild.
Roasted Poblano Salsa Ingredients
How do you roast and peel poblano peppers?
My favorite way to roast poblanos is in the oven or over direct flame. You just roast the pepper dry (no need to brush with oil) until the skin looks wrinkly and charred a bit. Invert a bowl over the pepper because the steam will help the skin release. Peel away the outside skin when it’s cooled off. Pull off the stem easily and discard the seeds.
Are roasted poblano peppers hot?
They are mild in nature but definitely have more heat than a bell pepper. Every once in a while, you will get a spicy poblano. If this happens, you can adjust the heat in this salsa by adding more avocado. Fat tames the heat of the chile peppers.
Now, if you have concerns about heat – then you want to reduce the amount of jalapeno because those are spicier than poblanos.
Top Tips for Making Salsa
- It’s important to really chop each ingredient into small pieces so that you get a little bit of everything in one bite.
- Salt enhances the flavor and releases moisture from the vegetables. Taste and add more salt until it’s delicious but not overly salty to you.
- Since there is avocado in this salsa, it’s a good idea to serve it same day – avocados oxidize (turn brown) when exposed to air.
- When adding spicy ingredients, like jalapeno, start with half of what the recipe calls for. Taste, and add more if you want to.
- Sometimes a salsa seems overly spicy or acidic, until you pair it with food. Always taste your salsa with a salty chip or on the food you plan to serve it with to get the exact balance of acid and heat.
*Did you make this roasted poblano salsa or any other recipe on the blog? Let me know how it went in the comments below! I love hearing from you!
Roasted Poblano Salsa with Cucumber and Avocado
- 1 whole poblano chile pepper
- 2 limes, juiced (2 Tablespoons)
- 1 cucumber, peeled, seeded, and chopped
- 1/4 cup fresh cilantro, chopped
- 1 clove garlic, minced
- 1 tsp salt
- 1 jalapeno
- 1 ripe avocado
- Roast poblano pepper in the oven at 400°F for 30 minutes or over direct flame until the outside skin is charred. Allow to cool, then peel away the outside skin and remove the seeds. Chop and place into a bowl.
- Roll the limes under the pressure of your palm on the cutting board, then squeeze the juice over the poblano. Add the cucumber, cilantro, garlic, and salt.
- Cut the stem end of the jalapeno and shake out the seeds. Chop and add half for moderate heat or the whole jalapeno for spicy. Cut the avocado in half and remove the seed. Hold the avocado in one hand and cut a crosshatch pattern. Squeeze the flesh over the bowl and away from the skin. Mix well and add more salt to taste.
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