Poblano Chile Salsa Poblano chiles are usually mild to slightly hot, but occasionally they pack a real bite, so wear protective gloves when peeling and chopping them. This versatile sauce can be served hot or cool with just about anything. I like it spooned over grilled chicken or steak or even mixed with green salads.

Jump to Recipe Print Recipe

Salsa de Chile Poblano

Name: Salsa de Chile Poblano
Ingredients: 2 large poblano chiles (roasted and peeled); 2 tablespoons olive oil or vegetable oil; ¼ cup finely chopped white onion; 1 small tomato (peeled and finely chopped or diced); 1 teaspoon rice vinegar (unseasoned ); ½ teaspoon salt (or to taste)

Print Recipe

Ingredients

Makes about 1½ cups

▢ 2 large poblano chiles roasted and peeled
▢ 2 tablespoons olive oil or vegetable oil
▢ ¼ cup finely chopped white onion
▢ 1 small tomato peeled and finely chopped or diced
▢ 1 teaspoon rice vinegar unseasoned
▢ ½ teaspoon salt or to taste

Instructions

Prepare the chiles.
Remove the stems and seeds.
Cut the chiles lengthwise into thin strips, 1⁄4-inch wide; then cut crosswise into 1⁄4-inch dice.
Reserve.
Heat the oil in a medium skillet and cook the onion until softened, about 3 minutes.
Add the tomato and cook, stirring, until heated through, about 1 minute.
Add the reserved diced chiles, vinegar, and salt.
Heat through and serve.

————————————————————————————————–

Course; Sauce

Cuisine; Mexican