Smoky Roasted Poblano, Tomatillo and Tomato Salsa

Tray loaded with fresh tomatoes, tomatillios, poblano peppers, onion and garlic for Smoky Roasted Poblano, Tomatillo and Tomato Salsa www.diningwithmimi.com
Using fresh ingredients will offer the best flavor and nutrition for your salsa.

Cinco de Mayo is around the corner and requires a Smoky Roasted Poblano, Tomatillo and Tomato Salsa that is delicious. Since I love Mexican food whipping up a salsa would be easy. Using fresh ingredients and the flavors that I love in Mexican food are easy to combine until you reach just the right amount of spicy heat and flavor magic.

Princess is planning a Cinco de Mayo party so this Smoky Roasted Poblano, Tomatillo and Tomato Salsa will come in handy. Maybe preparing a dish ahead of time will allow me to focus on an adorable outfit instead of grabbing the closest item that fits.  Every Cinco de Mayo party needs a spicy senorita and salsa.

What goes into a Smoky Roasted Poblano, Tomatillo and Tomato Salsa?
Bowl of Tomatillios, Poblanos and Jalapeno for Smoky Roasted Poblano, Tomatillio and Tomato Salsa www.diningwithmimi.com
Tomatillos, Poblanos and Jalapeno each offer a flavor all its own.

Poblano and jalapeno peppers marry well together with tomatillo and tomatoes. Throw in seasonings, onion, garlic, chipotle with adodo sauce and it is a party in your mouth. During Spring and Summer I love the wide variety of fresh ingredients that are available at local farmers market. Ingredients that make you want to reach out and touch them. Or is it just me?

Baking tray filled wit roasted vegetables for Smoky Roasted Poblano Tomatillio Tomato Salsa www.diningwithmimi.com
Roasted vegetables for salsa

My market had vine ripened tomatoes that smelled delicious as I walked down the aisle. Tomatoes that screamed to be joined in a salad, sauce or salsa. Poblano and jalapeno peppers were so beautiful that I grabbed a bunch without having any idea how I would use.

Yummy bowl of Smoky Roasted Poblano, Tomatillo and Tomato Salsa www.diningwithmimi.com
Large bowl of salsa could be divided into smaller dishes. Eat now and freeze for later.

Roasting the poblano peppers, tomatillo and whole garlic in the oven will intensify the natural flavors. Prepare the other ingredients while roasting and it will shorten your time in the kitchen. Warning the smells from your oven will make you hungry. Recipe is so easy to make and once your finished reward yourself with a icy cold margarita, chips and Smoky Roasted Poblano, Tomatillo and Tomato Salsa.

Five musicians playing in Roman Street Band playing Cinco inspired Smoky Roasted Poblano, Tomatillo and Tomato Salsa www.diningwithmimi.com
Happy to have access to this band with International Flavor.

 

Alexa Shout out to Roman Street for Cinco off of the latest album Bohemia. Cinco goes well with Smoky Roasted Poblano, Tomatillo and Tomato Salsa.

Lagniappe: If you need an easy meal to make ahead for a large crowd check out recipe for Working Mom’s Chicken Enchiladas. Pair with a fresh salsa, guacamole and pitcher of margarita’s. For a different salsa choice, try this version Tres amigas Salsa. 

Happy Cooking Y’all.

Smoky Roasted Poblano, Tomatillo and Tomato Salsa
Print Recipe
Smoky spicy salsa filled with hidden flavors from natural ingredients of tomatoes, tomatillios, garlic, jalapeno and chipotle peppers.
Servings Prep Time
2 1/2 Quarts 30-45 Minutes
Cook Time
30 Minutes
Servings Prep Time
2 1/2 Quarts 30-45 Minutes
Cook Time
30 Minutes
Smoky Roasted Poblano, Tomatillo and Tomato Salsa
Print Recipe
Smoky spicy salsa filled with hidden flavors from natural ingredients of tomatoes, tomatillios, garlic, jalapeno and chipotle peppers.
Servings Prep Time
2 1/2 Quarts 30-45 Minutes
Cook Time
30 Minutes
Servings Prep Time
2 1/2 Quarts 30-45 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Quarts
Units:
Instructions
Poblano, Tomatillio and Garlic Base
  1. Preheat oven to 425. Line a baking tray with parchment. Add poblano peppers, tomatillos and entire garlic bulb. Bake on each side for 15 minutes. Set timer for 15 minutes, turn over and repeat. Remove and set aside for five minutes.
  2. On cutting board, place peppers and use knife to remove stems. Add peppers and tomatillios to food processor and process with cutting blade until smooth. Remove garlic from skin and add to food processor and process for two minutes. Place base into a mason jar.
  3. Lagniappe: This base will yield enough for you to make this recipe again with out going through this step. Freeze extra Poblano, Tomatillio and Garlic Base.
Smoky Roasted Poblano, Tomatillo and Tomato Salsa
  1. While Vegetables are roasting in oven, start mixing the salsa together. Place a large mixing bowl on counter. On cutting board, slice and cut tomatoes into a small chop. Add to mixing bowl.
  2. Chop onions into a small chop and add to mixing bowl.
  3. Puree canned whole tomatoes using food processor or add pureed tomatoes. Add into mixing bowl.
  4. Into mixing bowl add the following ingredients in order: chipotle in adobo, cilantro, lime juice, olive oil, and vinegar. Stir well.
  5. Add in only one cup of Poblano, Tomatillio and Garlic Base into mixing bowl. Add remaining ingredients and stir well. Taste to see if you want to add more jalapeno peppers. The flavors will develop as it marries together in bowl. Serve as needed with tortilla chips and icy beer or margarita.
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Author: Mimi

I have a love affair with food, entertaining, travel and music. This site is a vehicle for me to share my journey of food. Traveling allows exposure to all types of cooking. I have learned to cook by being hungry, curious and willing to fail. Food is another form of art and creative expression. Copyright 2016-2018 by Mimi

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