Roasted Poblano and Caper Salsa
Roasted Poblano and Caper Salsa is a flavorful Mexican Mexican Recipes dish prepared with quality ingredients. Heat broiler.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionHeat 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.
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.
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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.