Instructions
Prep & Grill the Vegetables: Preheat your grill to medium-high heat. Drizzle the whole tomatoes, poblano peppers, jalapeños, and onion slices with olive oil, coating them evenly.
Char the Veggies: Place the vegetables directly on the grill grates. Grill for about 5 minutes per side, turning occasionally, until the skins are blistered and charred in spots. The onions may need to be removed a little earlier. Transfer everything to a large bowl or tray and allow to cool enough to handle.
Prepare the Peppers: Once cool, wear gloves if you have them. Cut the stems off the poblano and jalapeño peppers and slice them open. Scrape out and discard the seeds and membranes. For a milder salsa, you can also gently scrape off some of the blackened skin.
Blend the Salsa: In the bowl of a food processor, combine the grilled vegetables (including any juices from the bowl), peeled garlic cloves, cilantro, lime juice, sugar, cumin, and salt. Pulse several times until the salsa reaches your desired consistency—chunky or smooth.
Taste and Adjust: This is the most important step! Taste your salsa and adjust the seasoning. You may want to add more salt, a pinch more sugar to balance acidity, or an extra squeeze of lime juice for brightness.
Serve & Store: For the best flavor, let the salsa rest in the refrigerator for at least an hour before serving to allow the flavors to meld. Store in an airtight container in the refrigerator for up to 4 days.
Chef’s Notes
No Grill? No Problem! You can achieve a similar char under your oven’s broiler. Arrange the oiled vegetables on a baking sheet and broil, turning occasionally, until nicely blackened.
Heat Level: For a spicier salsa, leave some of the jalapeño seeds in. For a very mild salsa, use only the poblano peppers.
Resting Time: Allowing the salsa to rest isn’t mandatory, but it makes a significant difference in deepening the flavors.
