Roasted Poblano and Caper SalsaChristina Holmes
Recipe information
Yield
Makes 4 servings
Ingredients
1 poblano chile, peeled, seeded, and coarsely chopped
1/3 cup olive oil
1 tablespoon capers
1/2 teaspoon cumin seeds
1 lemon, sliced into thin rounds seeds removed
1/4 small onion, finely chopped
1/4 cup chopped fresh parsley
Salt and pepper
Preparation
Step 1
Heat broiler. Broil 1 poblano chile on a broiler-proof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5-7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.
Step 2
Heat 1/3 cup olive oil in a small skillet over medium and cook 1 tablespoon capers and 1/2 teaspoon cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
Step 3
Remove peel and white pith from 1 lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with 1/4 small onion, finely chopped, 1/4 cup chopped fresh parsley, and caper mixture; season with salt and pepper.
Recipe notes
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