Roasted Poblano with Mango and Corn Salsa

Updated February 23, 2016


Get Saucy

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



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.



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