Ingredients
Method
Fire-Roast the Vegetables
- Preheat a cast iron skillet or broiler over high heat.
- Place poblano chiles, large tomatoes (cut side down), garlic, and onion in the skillet.
- Char until blackened and blistered, about 5-7 minutes, turning as needed.
- Once the poblanos are charred, transfer to a bowl, cover with a plate, and let steam for 10 minutes to loosen the skin.
- Peel the poblano skins, remove seeds, and set aside.
Blend the Salsa
- In a blender, combine the peeled poblanos, charred tomatoes, garlic, onion, apple cider vinegar, 1 tablespoon olive oil, cumin, smoked paprika, and salt.
- Blend until smooth, adjusting seasoning as needed.
Finish the Salsa
- Fold in halved cherry tomatoes for bursts of fresh acidity and sweetness.
- Drizzle the remaining 1 tablespoon olive oil over the salsa and stir to combine.
- Serve immediately or refrigerate for up to 3 days to deepen the flavors.