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–+ servings
Roasted poblanos, jalapeños, and garlic in a medium-spicy salsa

Roasted Chile Salsa

Roasted poblanos, jalapeños, and garlic in a medium-spicy salsa
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Condiment, Sauce
Cuisine Tex-Mex
Servings 8 servings
Calories 81 kcal

Equipment

  • baking sheet
  • foil
  • glass bowl with lid
  • ramekin
  • silicon brush
  • cutting board
  • kitchen knife

Ingredients
  

  • 3 tbs olive oil - extra virgin
  • 1 cup yellow onion - diced
  • 2 cups beef stock
  • 6 ounces poblano peppers - halved, de-seeded
  • 3 ounces jalapeño peppers
  • 3 cloves garlic - peeled
  • 2 tbsp all-purpose flour
  • 1 tsp salt
  • ½ tsp cumin
  • 1 tbsp white vinegar
  • ½ tsp granulated sugar

Instructions
 

  • Measure olive oil, and set aside.
    3 tbs olive oil
    Olive oil in a ramekin
  • Measure out chopped onion.
    1 cup yellow onion
    One cup chopped onion
  • Measure out beef stock.
    2 cups beef stock
    2 cups beef stock
  • On a foil lined baking sheet, add halved peppers and garlic, then brush with olive oil.
    6 ounces poblano peppers, 3 ounces jalapeño peppers, 3 cloves garlic
    Halved, stemmed, seeded poblano and jalapeño peppers with garlic, brushed with olive oil on a foil-lined baking sheet.
  • Roast at 425℉ for 20 minutes.
    Peppers roasting in hot oven
  • Meanwhile, add olive oil and flour to a stock pot over medium heat.
    2 tbsp all-purpose flour
    Olive oil and flour in a sauce pan
  • Stirring constantly, make a light roux.
    A light colored roux
  • Add chopped onions to the roux.
    Add onions and salt to the roux
  • Sauté until the onions are soft.
    Cook until onions are soft
  • Remove the roasted peppers and garlic from the oven.
    Roasted peppers and garlic
  • Separate the poblano peppers, then add them to a glass bowl.
    Carefully put roasted poblanos into a glass bowl
  • Cover the bowl and rest for 15 minutes to loosen the skin.
    Cover bowl with a tight fitting lid and let rest for 15 minutes to loosen the pepper skins
  • Add the beef stock to the roux and onion mixture.
    Add beef stock to the roux and onion mixture
  • Stir to incorporate. Bring to a boil, then reduce to a simmer.
    Stir to incorporate
  • Remove the jalapeños and garlic to a cutting board.
    Add roasted garlic and jalapeños to the cutting board
  • Finely chop jalapeños and garlic together.
    Finely chop jalapeños and garlic together
  • Add jalapeño peppers and garlic to the sauce, then stir to incorporate.
    Stir to incorporate
  • Peel and stack the poblano peppers.
    Remove roasted poblanos to a cutting board. Peel and stack the poblanos.
  • Finely chop the poblanos.
    Finely chop the peeled poblanos
  • Add the chopped poblanos and salt to the sauce, then stir to incorporate.
    1 tsp salt
    Stir to incorporate
  • Add the cumin.
    1/2 tsp cumin
    Add cumin to the sauce
  • Add the white vinegar.
    1 tbsp white vinegar
    Add white vinegar to the sauce
  • Add the sugar. Stir and simmer until the desired thickness is achieved.
    1/2 tsp granulated sugar
    Add sugar to the sauce
  • Remove to a pint-sized container and let cool. Keep covered in the refrigerator for up to a couple of weeks.
    Salsa cooling in a plastic tub

Nutrition

Calories: 81kcal | Carbohydrates: 7g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 412mg | Potassium: 221mg | Fiber: 1g | Sugar: 3g | Vitamin A: 182IU | Vitamin C: 34mg | Calcium: 17mg | Iron: 1mg
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