Food & Cooking Recipes Appetizers Roasted Poblano Salpicon with Mushrooms Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on October 26, 2017 Print Rate It Share Share Tweet Pin Email Yield: Makes 1 1/2 cups This spicy salpicon, a chopped topping that's similar to salsa, comes from chef Rick Bayless. It's part of his Cinco de Mayo guacamole bar. Get All the Recipes Ingredients 3 medium poblano peppers ½ medium red onion, chopped 6 ounces fresh oyster mushrooms, stems removed and caps cut into 1-by-¼-inch strips ½ teaspoon dried oregano, preferably Mexican 2 tablespoons freshly squeezed lime juice Coarse salt Directions Over a low gas flame or under the broiler, roast poblano peppers, turning frequently, until charred, about 5 minutes over flame or 10 minutes under broiler. Remove from heat and cover with a clean kitchen towel until cool enough to handle. Rub off charred skin using a paper towel; remove stem and seeds. Rinse pepper and pat dry; cut into 1/4-inch pieces and transfer to a medium bowl. Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to bowl with peppers. Add mushrooms, oregano, and lime juice; season with salt. Cover and refrigerate until ready to serve. Rate it Print