Smoky Onion-Charred Poblano Salsa Fresca
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2 medium yellow onions, sliced
1 1/3 cups red onions, diced
2 cups Roma tomatos, diced
1/3 cup white vinegar
2 large Poblano chiles, diced
1/3 cup water
1/3 cup sugar
1/4 cup green onion
3 1/2 tbsp cilantro
Salt (to taste)
Lime juice (to taste)
Garlic or Olive oil (as needed)
Combine red onions, vinegar, water and sugar. Marinate in refrigerator for 2 days or until well flavored. Drain.
Thickly slice the yellow onions. Grill slices, brushing with garlic or olive oil and turning as needed until tender, partially blackened and smoky. Dice roughly. Dic chilies. Combine marinated red onions, grilled diced yellow onions, chiles and all other ingredients.
Recipe and image provided by the National Onion Association.