Smooth And Spicy Poblano Salsa Food

PINEAPPLE AND ROASTED POBLANO SALSA

Steps:

• Preheat broiler.
• On large rimmed baking sheet, broil peppers 2 inches from heat, turning occasionally with tongs, until blistered and blackened on all sides, 5 to 8 minutes. (Alternatively, char by holding with tongs over gas flame, turning until blistered on all sides.) Transfer to medium bowl, cover tightly with plastic wrap, and let steam 10 minutes.
• Peel, core, and seed peppers, then cut into 1/4-inch dice. In large bowl, combine peppers and remaining ingredients and toss well. (Salsa can be made up to 1 day ahead and refrigerated until ready to serve.)

SMOOTH AND SPICY POBLANO SALSA

Steps:

• Place all ingredients in a blender(or food processor) and blend until smooth. Add additional water or lime juice if needed for smoothness.
• This salsa is a delicate green and smooth, but it is Hot! Adjust types and amounts of hot peppers, to taste.

SMOOTH POBLANO SALSA

Steps:

• Place all the ingredients in a blender and blend until smooth. Add additional water if needed for smoothness. This salsa is a delicate green and smooth, but it is not tame! Adjust types and amounts of hot peppers, to taste.

FIRE-ROASTED POBLANO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
• Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
• Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
• Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.

ANCHO GRILLED CHICKEN BREASTS WITH ROASTED POBLANO SALSA

Steps:

• Bone and skin the chicken breasts.
• Combine the chile powder, salt, and oregano and sprinkle all over the chicken.
• Drizzle with the olive oil and set aside to marinate for 30 min or up to 2 hours.
• Prepare a moderately hot fire in a gas or charcoal grill.
• Roast the fresh chiles ove the hottest part of the fire until the skins are throughly blistered.
• Remove to a bowl and cover with plastic wrap.
• Let steam for 15 min or so; this will loosen the skin.
• Roast the tomatoes and green onions on a cooler part of the grill until the tomato skins begin to brown and burst.
• Chop the tomatoes and onions, and combine in a bowl.
• When the chiles are cool enough to handle, remove the skins.
• Split the chiles open and remove the seeds.
• Taste a bit of chile, including the ribs (which is the hottest part of the chile), and decide how much of the ribs you want to include in the salsa.
• Dice the chiles and add them to the tomatoes.
• Season well with salt and citrus juice to taste.
• Grill the chicken breasts over a moderately hot fire until springy to the touch and juices run clear when pierced, about 15-20 minute.
• To check for doneness, remove to a cutting board, let stand a minute or two, then split lengthwise. If halves need a little more cooking, grill with the cut side down.
• Arrange on plates and garnish with the salsa.

ROASTED POBLANO AND CAPER SALSA

Steps:

• Heat broiler. Broil 1 poblano chile on a broiler-proof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5-7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.
• Heat 1/3 cup olive oil in a small skillet over medium and cook 1 tablespoon capers and 1/2 teaspoon cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
• Remove peel and white pith from 1 lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with 1/4 small onion, finely chopped, 1/4 cup chopped fresh parsley, and caper mixture; season with salt and pepper.

SMOOTH POBLANO SALSA

Steps:

• Place the cilantro, garlic, salt, poblano peppers, jalapeno peppers, serrano pepper, lettuce, avocado, olive oil, and water into a blender. Puree until smooth.