Friday, October 16, 2015

Roasted Poblano Pico de Gallo


I. Can't. Get. Enough. Poblanos. It's like every time I see them, I have to buy at least 3 or 4. Then I rush straight home and throw them on the grill to roast. Meanwhile, brainstorming anything and everything that I can make with them once they are shed of their charred skin, leaving behind the most savory roasted pepper ever! Last weekend we had the best man in our {future} wedding and his fiance over for dinner, and we made a simple spread of guac and chips with carne asada tacos, complete with this roasted poblano pico. And man, it did not disappoint. What would you pair this homemade poblano pico with?


Roasted Poblano Pico de Gallo

Ingredients :
  • 2 large poblano peppers
  • 3 tomatoes, finely diced 
  • 1 garlic clove,  minced 
  • 1/4 cup finely diced red onion 
  • 1/2 lime, juiced 
  • 2 tbsp. fresh cilantro, chopped
  • salt & pepper to taste
Preheat grill to high or turn on your broiler. Roast the poblano peppers until charred black on all sides. Remove the poblanos from the heat and put into a ziplock bag. Close and let steam for 20 minutes. Once they have steamed, the charred skin will easily peel off. Discard the charred skin, stem, and seeds. Chop the roasted peppers.

In a medium bowl add together the tomatoes, garlic, onion, lime juice, and chopped poblanos. Season with salt and pepper and place in the fridge to chill. Just before serving, stir in the chopped cilantro.


Serve it upon tacos, eggs, chips, you name it!

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