Poblano-Serrano Taqueria Salsa

Ingredients

– 2 large poblano peppers

– 5 tomatillos, husks removed and rinsed

– 5 serrano peppers

– ¼ medium white onion

– 1 garlic clove

– ½ teaspoon coarse salt, or to taste

– ¼ teaspoon dried oregano

– ¼ cup fresh cilantro

– 2–4 tablespoons water, as needed

– ¼ avocado, diced, optional

Roast the Vegetables

Instant Pot Chicken Fajita Rice

Heat a dry skillet, comal, grill, or broiler over high heat.

Roast the poblano peppers, tomatillos, serranos, onion, and garlic until softened and lightly charred, turning occasionally so they cook evenly.

Prepare the Poblanos

Transfer the roasted poblano peppers to a covered bowl and let them steam for about 10 minutes.

Peel away the loose skin, remove the stems and seeds, and cut the peppers into large pieces.

Blend the Salsa

Place the roasted poblanos, tomatillos, serranos, onion, and garlic in a blender.

Add the coarse salt, oregano, cilantro, and a small splash of water.

Pulse several times until the salsa is well combined but still has a slightly coarse, rustic texture.

Add more water only if needed to reach your preferred consistency.

Optional Avocado Finish

For a creamier version, gently stir in small pieces of avocado after blending, or briefly pulse them into the salsa.

Taste and adjust the salt before serving.

Serve with tacos, grilled meats, quesadillas, burritos, or tortilla chips.