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Poblano Pepper
Salsa

This salsa is different because it is slightly spicy however if you have the good or bad luck of picking a spicy Poblano pepper... then your salsa may have an interesting spicy level. Another point to highlight is that the salsa is creamy, it has harmony and a potent flavor .

The best of the Poblano pepper salsa is that it can be used in many dishes. It serves us to sauce up a grilled chicken breast, a fish fillet, a white rice , some garlic shrimps or even a pasta. These are just some examples but we are sure that you will find more dishes in which this delicious salsa can be used.

About the Recipe

You will notice that in this preparation is a bit laborious to roast the chilies but afterwards everything is simple.

While the chilies are roasted your kitchen may fill with smoke and it is a good idea to have a fan nearby.

To make the recipe some ingredients are fried and we recommend the use of butter so your salsa has a delicate touch.
The salsa preparation will take you 15 minutes.
The recipe yields 4 portions.

Ingredients

2 Poblano Peppers (8.8 oz)

1/2 Onion (2.6 oz)

1 Garlic clove (.1 oz)

1 cup of Mexican Cream (8.4 fl oz)

2 tablespoons of Butter (1.1 oz)

Pepper to taste

1/4 tablespoon of Salt

Cookware

1 Frying Pan

1 Griddle

1 Blender

1 Cutting Board

1 Tongs

1 Turner

1 Plastic Bag

Directions

Work with the Poblano Peppers

Put on a griddle over medium-high heat 2 Poblano peppers and roast them for about 4 minutes, until all their sides are completely black; move them regularly with some tongs.

Transfer from the griddle to a plastic bag, with the tongs, the 2 Poblano peppers that were roasted.

Close the plastic bag and leave the Poblano peppers resting for about 5 minutes, until the bag sweats.

All this ritual ;) that is made with the chilies is to make them have a more intense flavor.

Take from the plastic bag the 2 Poblano peppers and rinse them while removing the outer skin of the chilies (the burned part).

Discard the seeds and the veins of the Poblano peppers that were rinsed and reserve.

Fry and Blend

Finely chop 1/2 onion and 1 garlic clove; then reserve.
Melt in a frying pan over low heat 2 tablespoons of butter, then add:

The Onion that was minced.
The Garlic that was minced.

Mix the ingredients that were put in the frying pan and fry them for approximately 1 minute, until they look a bit transparent; stir regularly.

Incorporate in the frying pan the 2 Poblano peppers with the ones you worked. Mix the ingredients and fry them for about 2 minutes, until the chilies are lightly fried; stir regularly.