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?
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?
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.
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.
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.
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.
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.
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
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.
Chop onions into a small chop and add to mixing bowl.
Puree canned whole tomatoes using food processor or add pureed tomatoes. Add into mixing bowl.
Into mixing bowl add the following ingredients in order: chipotle in adobo, cilantro, lime juice, olive oil, and vinegar. Stir well.
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.