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Orange and Charred Poblano Salsa

  • Author: Gianna Nebbia


Uses sweet fresh orange and charred poblanos for a smokey sweet charred salsa.


  • 2 poblano peppers
  • 4 cloves of garlic, skin on
  • 1/4 of a white or red onion, finely diced
  • 1 orange, supremed and juiced
  • 1/2 Tb Olive oil
  • Salt and pepper
  • 1/2 tsp chili powder


  1. Place Poblanos and garlic on a baking sheet lined with parchment paper or foil. Broil on high, until everything has mostly blackened. Garlic will be done first after 6-8 minutes. Place peppers and garlic on a cutting board under a bowl and allow them to steam for 5 minutes.
  2. Supreme and juice an orange into a bowl, cut the supremed segments into smaller pieces and return them to the bowl. Add the diced onion. Peel the papery skin from Poblanos and garlic, dice them, and add them to the bowl as well. Stir in olive oil, salt, and chili powder.

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