Roasted Poblano-Cilantro Salsa
Though our Oven-Roasted Chicken Thighs recipe makes for a tasty meal in itself, we found that an accompanying sauce is a great way to jazz it up. Starting with poblano peppers gave our Roasted Poblano-Cilantro Chutney recipe a mellow bite, and cilantro added freshness.
Servings: 4
Calories: 51kcal
- 2 medium poblano chile peppers
- 1 bunch cilantro washed, stems trimmed, and roughly chopped (about 2 cups)
- ½ cup pumpkin seeds lightly toasted
- 1 clove garlic peeled
- 3 tablespoons lime juice 2 limes
- ½ teaspoon sugar
- 1 teaspoon salt
- ½ cup water
Prepare the poblanos:
While oven preheats in step 1 of Oven-Roasted Chicken Thighs recipe (related), place poblano peppers in bowl. Cover bowl and microwave until peppers are slightly softened, 2 to 5 minutes, stirring once halfway through.
Place poblanos in center of 12-inch square of aluminum foil.
Cover with second 12-inch square of foil; fold edges together to create packet about 7 inches square.
Roast packet as directed in Oven-Roasted Chicken Thighs recipe.
Process and serve:
While chicken is resting, peel, core, and seed poblanos.
Process poblanos, cilantro, pumpkin seeds, garlic, lime juice, sugar, and salt until finely ground, about 5 seconds.
With food processor running, slowly add water in steady stream until sauce is smooth, scraping down bowl as necessary.
Calories: 51kcal | Carbohydrates: 3g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 585mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin A: 142IU | Vitamin C: 4mg | Calcium: 9mg | Iron: 1mg