“This is real salsa. Don't let the jalapeños scare you off it adds the perfect amount of heat. (If you like fire roasted salsas simply add 7 oz. can of chipotle peppers. It's optional.)”
READY IN:
15mins
SERVES:
4
YIELD:
40 ounces
UNITS:
US

Ingredients Nutrition

Directions

  1. Boil romas until the skins start to pop, or are easily removed.
  2. Chop onion, jalapeños, set aside.
  3. Roast poblano on grill or burner ( for a hint of smokiness).
  4. In a large blender add canned tomatoes first then all other ingredients.
  5. Pulse blend to desired consistency.

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