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Roasted Poblano with Mango and Corn Salsa

Updated February 23, 2016
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Published by Harvard Common Press

This image courtesy of Joseph DeLeo

Slightly bitter, slightly sweet, slightly spicy, poblano chiles add deep flavor to foods. Jalapeños are a fine substitute, especially the larger ones, which tend to be a bit milder. Serve this with meats, poultry, or chips.

Cooking Methodbroiling

CostInexpensive

Moderate

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionBuffet, Cocktail Party, Family Get-together, game day

Dietary Considerationegg-free, gluten-free, halal, kosher, lactose-free, peanut free, soy free, tree nut free, vegan, vegetarian

Taste and Texturefruity, herby, hot & spicy, savory, smoky, sweet

Type of Dishsalsa

Ingredients

  • 1 poblano or 2 large jalapeño chiles
  • Vegetable oil
  • 1 large ripe mango, peeled, pitted, and cut into ¼-inch dice
  • 1 ear fresh young corn, kernels cut from cob
  • ½ cup finely diced sweet onion, such as Vidalia or Walla Walla
  • 2 to 3 tablespoons fresh lime juice, to your taste
  • 2 tablespoons finely chopped fresh cilantro leaves
  • 2 tablespoons snipped fresh chives
  • Salt and freshly ground black pepper

Instructions

Lightly rub the poblano with oil and roast over a gas flame or under a broiler until blackened all over, turning occasionally. Transfer the chile to a bowl, cover with plastic wrap, and let steam until collapsed and cool. Peel, seed, and finely chop the chile.

In a medium-size bowl, combine the poblano, mango, corn, onion, lime juice, cilantro, and chives. Season with salt and pepper. Will keep, tightly covered, in the refrigerator for up to 2 days.

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