Salsa de Chile Poblano
Poblano Chile Salsa
Poblano chiles are usually mild to slightly hot, but occasionally they pack a real bite, so wear protective gloves when peeling and chopping them. This versatile sauce can be served hot or cool with just about anything. I like it spooned over grilled chicken or steak or even mixed with green salads.
Ingrediënten
Makes about 1½ cups
- 2 large poblano chiles roasted and peeled
- 2 tablespoons olive oil or vegetable oil
- ¼ cup finely chopped white onion
- 1 small tomato peeled and finely chopped or diced
- 1 teaspoon rice vinegar unseasoned
- ½ teaspoon salt or to taste
Instructies
- Prepare the chiles.
- Remove the stems and seeds.
- Cut the chiles lengthwise into thin strips, 1⁄4-inch wide; then cut crosswise into 1⁄4-inch dice.
- Reserve.
- 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.
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