Roasted Poblano Pico de Gallo, photo by Sonia Mendez GarciaPhoto by Sonia Mendez Garcia

Roasted Poblano Pico de Gallo

Cuisine: Mexican
Prep Time: 5 minutes
Cook Time: 20 minutes
Servings: 2 cups

Whether it is game day, picnic day, or cookout day, this salsa will keep your guests (or yourself) coming back for more. Just make sure you have enough chips!

Ingredients

  • 4 Roma tomatoes diced
  • 2 large poblano peppers
  • 1/2 medium white or red onion, diced
  • 1-2 serrano pepper minced
  • 1/4 cup chopped cilantro
  • Juice of 1 key lime
  • salt and pepper to taste

More like this

Directions

  1. Preheat broiler to high for 5 minutes.
  2. Place the poblanos under the broiler for 10-15 minutes, turning halway through cooking time. Once skin on the poblanos has blistered, remove baking sheet from oven.
  3. Cover with clean kitchen towel, and set aside for 5 minutes. When ready, remove the poblano peppers' skin, seeds and stems.
  4. Dice and chop all of the salsa ingredients and combine in a large bowl. Add fresh lime juice. Season with salt and pepper to taste.
View Comments
Appetizer Snack

RecommendedView All