Roasted Tomato and Poblano Salsa recipe provided by the Certified Angus Beef® brand.

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Roasted Tomato and Poblano Salsa

Oven-roasted tomatoes, poblano peppers, and garlic mixed with onion and cilantro. Make this easy Roasted Tomato and Poblano Salsa for tacos, Mexican steak, and burgers.
Ingredients:
  • 8 plum tomatoes
  • 1 tablespoon olive oil
  • 2 poblano peppers
  • 2 whole garlic cloves, skin intact
  • 1 white onion, slice in 1/2-inch rounds
  • 3-4 tablespoons chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 1 teaspoon kosher salt
Instructions:
  1. Preheat oven to 400°F and line a sheet pan with aluminum foil.
  2. Coat tomatoes in olive oil; arrange on sheet pan with poblanos garlic and onion.
  3. Roast 15 minutes, turn pan 180° degrees and roast 15 more minutes. Remove from oven and allow to cool 10 minutes.
  4. Peel skins from tomatoes, pobanos and garlic. Seed and core tomatoes and poblanos.
  5. In food processor, pulse to lightly chop tomatoes, onions and garlic; transfer to a small bowl.
  6. Chop roasted poblanos by hand and stir into tomato mixture. Stir in cilantro and season with lime juice and salt.

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