This salsa is one of those recipes that can enrich us in an amazing way many dishes. The combination of Poblano pepper and peanut is soft, special and very easy to combine.
Although the peanut tends not to be used that much in other cuisines... in the Mexican cuisine is very popular and it is used in very famous salsas like the pipianes and the moles; it can also be found in desserts and even in beverages.
The Poblano pepper is one of the most representative fresh chilies of the Mexican recipe book. It has a texture and a flavor that we won’t find in any other variety of green chili. It is not so often to see it in salsas but in this recipe the flavor that it gives is delicate, a bit smoky and full of flavor.
The peanut and Poblano pepper salsa allows us to combine it with almost any dish. It can be used to sauceenchiladas, chicken, pork and more main courses. As this salsa is a bit thick it could also be used as dip.
About the Recipe
The most difficult part of the recipe is to roast the chilies, then everything is easy.
The peanuts must not be fried nor salted so they won’t distort the salsa’s final flavor.
Since the Poblano peppers are going to be roasted, we recommend putting a fan in your kitchen because they release a lot of smoke.
The recipe preparation will take you about 20 minutes.
The recipe is for 1½ cups.
1 cup of Peanuts (3.5 oz)
2 Poblano Peppers (8.8 oz)
1/2 Onion (2.6 oz)
1 cup of Mexican Cream (8.4 fl oz)
2 tablespoons of Olive Oil
Pepper to taste
1/2 tablespoon of Salt
1 Frying Pan
1 Chopping Board
1 Plastic Bag
Work with the Poblano Peppers
Put on a griddle over medium-high heat 2 Poblano peppers and roast them for about 4 minutes, until all their sides are completely black; move them regularly with some tongs.
Transfer from the griddle to a plastic bag, with the tongs, the 2 Poblano peppers that were roasted.
Close the plastic bag and leave the Poblano peppers resting for about 5 minutes, until the bag sweats.
Take from the plastic bag the 2 Poblano peppers and rinse them while removing the outer skin of the chilies (the burned part).
Discard the seeds and the veins of the Poblano peppers that were rinsed.
If you want your salsa to have a spicier touch don’t remove the veins nor the seeds of the Poblano peppers.
Cut into strips the Poblano peppers with the ones you worked and reserve.
Fry some Ingredients
Slice 1/2 onion and reserve.
Heat in a frying pan over low heat 2 tablespoons of olive oil.
Put in the frying pan the onion slices that were cut and fry them for approximately 1 minute, until they look a bit transparent; stir regularly.
Incorporate in the frying pan 1 cup of peanuts. Mix the ingredients and fry them for approximately 1 minute, until the peanuts are lightly fried; stir regularly.
Add in the frying pan the strips of the Poblano peppers that were cut. Mix the ingredients and fry them for about 30 seconds, until the Poblano pepper strips are lightly fried; stir regularly.
Transfer from the frying pan to a blender all the ingredients that were fried.
Blend the Ingredients
Also add in the blender, along with the other ingredients: