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!


  • 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

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  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.
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