Jalapeño Poblano Salsa Verde

Name: Jalapeño Poblano Salsa Verde
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: ¼ cup jalapeño (seeded and chopped); ½ cup red onion (chopped); 3 tbsp lime juice (freshly squeezed); 2 poblano pepper (seeded and halved; about 4 ounces); 1 green bell pepper (seeded and halved); ½ cup cilantro (optional, chopped}; ¼ tsp salt (optional, to taste)

Nichole Dandrea-Russert, MS, RDN

1 year ago

Yields4 ServingsPrep Time15 minsCook Time10 minsTotal Time25 mins

Ingredients

¼ cup jalapeño (seeded and chopped)

½ cup red onion (chopped)

3 tbsp lime juice (freshly squeezed)

2 poblano pepper (seeded and halved; about 4 ounces)

1 green bell pepper (seeded and halved)

½ cup cilantro (optional, chopped}

¼ tsp salt (optional, to taste)

Directions

Turn the oven on to broil.

Place poblano peppers and green bell pepper cut sides down on a baking sheet.

Broil for 10 minutes or until blistered on top. Remove from the oven and let cool before removing the skins of the peppers. Discard skins.

Add all ingredients to a food processor and blend until mostly smooth, although you may have some pieces of pepper or cilantro mixed in, and that’s okay unless you like it super smooth.

Taste your salsa for additional ingredients of choice.

Chef's Notes

Substitutions
Instead of jalapeño or poblano peppers use more green or red bell peppers (if you’d rather skip the spice).

In place of red onion use yellow or white onion.

Use chives or parsley in place of cilantro.

Prep Ahead
Broil the peppers ahead of time and store in an airtight container in the refrigerator for up to 3 days.

Storage
Store salsa verde leftovers in an airtight container in the refrigerator for up to five days or freeze for up to 30.