DescriptionThis is a really unique salsa. I find this works well on beef which is rare. Try grilling some steaks or burgers and spread a layer of this on. Pretty damn good on chips too!


  • 2 large poblano chiles, roasted and peeled
  • 2 tablespoons olive oil or vegetable oil
  • 1/4 cup finely chopped white onion
  • 1 small tomato finely chopped
  • 1 teaspoon unseasoned rice vinegar
  • 1/2 teaspoon salt, or to taste


  • Roast the chiles.
  • Remove the stems and seeds.
  • Cut the chiles lenghtwise into thin strips, about 1/4-inch wide, then cut crosswise into 1/2-inch pieces.
  • 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.

Preparation time: 8 minute(s)

Number of servings (yield): 4


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