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A bowl of creamy orange-brown curry with visible chunks of shrimp and a rich, spiced sauce, set on a dark wooden surface.

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.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 3 cups
Course: Appetizer, Dressing/Condiment
Cuisine: Mexican
Calories: 316
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 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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