Roasted Poblano with Mango and Corn Salsa
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.
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
- 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
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.
2005 Grace Parisi