Roasted Poblano and Caper Salsa
A vibrant Mexican-inspired salsa combining smoky roasted poblano peppers with crispy capers, fresh lemon, and aromatic cumin seeds in olive oil. Perfect as a condiment or dip.
Ingredients
- •1 whole poblano chile, peeled, seeded, and coarsely chopped
- •⅓ cup olive oil
- •1 tablespoon capers
- •½ teaspoon cumin seeds
- •1 whole lemon, sliced into thin rounds seeds removed
- •¼ whole small onion, finely chopped
- •¼ cup chopped fresh parsley
- •to taste Salt and pepper
Cooking Instructions
- 1.
Heat broiler. Broil 1 poblano chile on a broiler-proof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5-7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.
17 min
- 2.
Heat 1/3 cup olive oil in a small skillet over medium and cook 1 tablespoon capers and 1/2 teaspoon cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
1 min
- 3.
Remove peel and white pith from 1 lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with 1/4 small onion, finely chopped, 1/4 cup chopped fresh parsley, and caper mixture; season with salt and pepper.
5 min