The inspiration for this Poblano Salsa Caprese is taking advantage of the ingredients in my refrigerator and creating a recipe that would have more than one use. The next post will show you the second use of this salsa but you will have to wait for me to name that recipe. Salsa comes in many forms and there so many different ways to enjoy it. I have made a MANGO SALSA many times and LOVE to serve this salsa on top of salmon. I also love the Mexican inspired BLACK BEAN CORN SALSA which is wonderful as an appetizer with tortilla chips or topping chicken among other proteins.
To make this salsa, the first step is to roast the poblanos. There are a couple of different ways to roast poblanos. The simplest is to place on a baking tray and drizzle with olive oil. Place in a 400 degree oven and roast until the skin chars. Remember to turn during the roasting. A second way to roast poblanos is over the open flame on your stove top. Here is a link to a YOUTUBE VIDEO demonstrating how this cooking technique is used. Regardless of your roasting method, after the poblanos are charred, add them to a paper grocery bag and fold it shut. Let the poblanos steam in the paper bag for 15 – 20 minutes. After steaming, take the poblanos out of the bag and peel off the skin. It should come right off.
To complete the Poblano Salsa Caprese, the salsa is made like a traditional salsa with diced tomatoes, onions and jalapenos. Don’t worry about adding the jalapenos. The poblanos are quite mild by nature and even more so when roasted. To assemble the salsa chop the poblanos, add roasted corn and squeeze either lemon or lime and mix well. How easy it that? To serve simply top sliced caprese with as much salsa as you dare.
The base salsa ingredients.
The poblanos and corn added to the salsa.
The Poblano Salsa Caprese plated.
Poblano Salsa Caprese
- 3 Whole Roma Tomatoes diced
- 1/4 Whole Yellow onion diced
- 1 Whole Jalapeno diced
- 1 Ear Corn kernels
- 2 Whole Poblanos roasted & diced
- 1/2 Whole Lemon squeezed
- 6 Ounces Fresh Mozzarella sliced
Begin by roasting the poblanos in a 400 degree oven until the outside is charred. Remove and place in a paper grocery bag and let steam for at least 15 minutes. Remove from the grocery bag and peel the skin. Dice and set aside.
Microwave or grill the corn. Cut off the kernels.
Dice the tomatoes, onion and jalapeno. Add the corn and the poblanos. Squeeze the lemon on the salsa and mix well.
Plate the sliced mozzarella and top with the salsa.
Serve and enjoy!