Fire-Roasted Poblano & Charred Tomato Salsa

Bold and smoky, this salsa blends charred poblanos, tomatoes, garlic, and onion with cumin and smoked paprika, then gets fresh cherry tomatoes folded in at the end for pops of acidity.

Why You'll Love Fire-Roasted Poblano & Charred Tomato Salsa

This salsa gets its smokiness from charring poblanos, tomatoes, garlic, and onion in a hot skillet until blackened, then blending them with cumin, smoked paprika, and apple cider vinegar. Folding in fresh cherry tomatoes at the end keeps it from tasting one-note. Good on tacos, chips, or grilled meat.

Tips and Tricks

• For More Heat: Roast a serrano or jalapeño alongside the poblanos and blend it into the salsa.
• Texture Tip: For a chunkier salsa, pulse the mixture instead of fully blending.
• Serving Suggestions: Pairs perfectly with grilled meats, tacos, or a big bowl of tortilla chips.

Variations

• Citrus Kick: Add a squeeze of fresh lime juice before serving for a bright, zesty finish.
• Herbaceous Twist: Fold in chopped cilantro or fresh oregano for an herbal note.
• Smokier Flavor: Use chipotle powder in place of smoked paprika for a deeper, smoky kick.

Substitutions

• Poblano Chiles: Swap with Anaheim peppers for a milder flavor.
• Apple Cider Vinegar: Replace with white wine vinegar or lime juice.
• Cherry Tomatoes: Use grape tomatoes or diced heirloom tomatoes.

Best served with

• Grilled Steak Tacos with Lime Crema
• Crispy Tortilla Chips for Dipping
• Smashed Avocado on Grilled Sourdough
• Chilaquiles topped with a fried egg

How to Store Leftovers

• Cool completely before transferring to an airtight container.
• Refrigerate for up to 3 days.
• Reheat gently in a saucepan over low heat or serve cold.

Common Questions

Fire-Roasted Poblano & Charred Tomato Salsa

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Bold, smoky, and packed with layers of flavor, this fire-roasted poblano and charred tomato salsa hits every note: deep roasted peppers, rich tomato base, and bursts of fresh cherry tomatoes.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Servings: 3 cups

Course: Appetizer, Dressing/Condiment

Cuisine: Mexican

Calories: 316

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 2 Fresh Poblano Chiles
• 3 Large Tomatoes halved
• 2 cloves Garlic peeled
• ½ Yellow Onion quartered
• ½ cup Cherry Tomatoes halved
• 1 tablespoon Apple Cider Vinegar
• 2 tablespoon Olive Oil divided
• ½ teaspoon Cumin
• ½ teaspoon Smoked Paprika
• 1 teaspoon Salt

Equipment

• Cast iron skillet
• Blender
• Tongs
• Baking Sheet

Method

 

Fire-Roast the Vegetables

1. Preheat a cast iron skillet or broiler over high heat.
2. Place poblano chiles, large tomatoes (cut side down), garlic, and onion in the skillet.
3. Char until blackened and blistered, about 5-7 minutes, turning as needed.
4. Once the poblanos are charred, transfer to a bowl, cover with a plate, and let steam for 10 minutes to loosen the skin.
5. Peel the poblano skins, remove seeds, and set aside.

Blend the Salsa

1. In a blender, combine the peeled poblanos, charred tomatoes, garlic, onion, apple cider vinegar, 1 tablespoon olive oil, cumin, smoked paprika, and salt.
2. Blend until smooth, adjusting seasoning as needed.

Finish the Salsa

1. Fold in halved cherry tomatoes for bursts of fresh acidity and sweetness.
2. Drizzle the remaining 1 tablespoon olive oil over the salsa and stir to combine.
3. Serve immediately or refrigerate for up to 3 days to deepen the flavors.

Nutrition

Calories: 316kcalCarbohydrates: 11gProtein: 5gFat: 29gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 21gCholesterol: 7mgSodium: 362mgPotassium: 391mgFiber: 2gSugar: 4gVitamin A: 878IUVitamin C: 23mgCalcium: 53mgIron: 2mg

Notes

Storage: This salsa actually gets better as it sits, the char and spice mellow into the tomatoes. Keep it in an airtight container in the fridge for up to 3 days. It doesn't freeze well since the fresh cherry tomatoes turn watery once thawed.

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