Roasted Poblano-Cilantro Salsa for Oven-Roasted Chicken Thighs
ByPublished on September 20, 2011
Time
30 minutes
Yield
Serves 4 (Makes about 1/2 cup)
Ingredients
2 medium poblano chile peppers1 bunch cilantro, washed, stems trimmed, and roughly chopped (about 2 cups)½ cup pumpkin seeds, lightly toasted1 garlic clove, peeled3 tablespoons lime juice (2 limes)½ teaspoon sugar1 teaspoon salt½ cup water
Before You Begin
This recipe must be made in tandem with our Oven-Roasted Chicken Thighs recipe (related).
Instructions
- 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.
- 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.
Time
30 minutesYield
Serves 4 (Makes about 1/2 cup)Ingredients
Ingredients
Ingredients
Why This Recipe Works
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.
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