Rick's Roasted Poblano-Tomato Salsa
If the poblanos become blistered and blackened before the tomatoes do, chef Rick Bayless recommends removing them from the broiler first.
- 1 pound ripe plum tomatoes
- 2 medium fresh poblano chiles
- 1/2 small red onion, sliced 1/4 inch thick
- 4 garlic cloves
- 1/2 cup canned tomato puree
- 1/2 cup water
- 2 tablespoons chopped fresh cilantro
- 2 teaspoons chopped fresh thyme
- 2 teaspoons coarse salt
Preheat the broiler. Place tomatoes and poblanos on a rimmed baking sheet. Set the baking sheet as close to the broiler as your oven allows, and broil tomatoes and poblanos until darkly roasted and splotchy black on one side, about 6 minutes. Using tongs, turn, and roast the other side. The poblanos may be completely blistered and blackened before the tomatoes are. If so, remove them as soon as they are done.
Reduce oven temperature to 425 degrees. Separate the onion into rings. On a second rimmed baking sheet, mix together onion and garlic. Roast in the oven, stirring every few minutes, until onions are richly browned and garlic is soft and browned in spots, about 15 minutes. Cool to room temperature.
Cut out the cores from the tomatoes. Peel, discarding skins and reserving any juices; set aside. Remove the skins and seeds from the poblanos and discard. Chop into 1/4-inch pieces and place in a large bowl.
In the bowl of a food processor fitted with the metal blade, pulse onion and garlic until finely chopped, scraping down the sides. Transfer to the bowl with poblanos. Without washing the processor, coarsely puree the tomatoes with their juice, and add them to the poblano mixture. Stir in canned tomato puree and enough water to give the salsa a saucy consistency. Stir in cilantro and thyme. Season with salt. The salsa may be kept in a covered container in the refrigerator for up to 5 days.
SourceMartha Stewart Living, August 2002