Roasted Poblano and Caper Salsa

Name: Roasted Poblano and Caper Salsa
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 whole poblano chile, peeled, seeded, and coarsely chopped; ⅓ cup olive oil; 1 tablespoon capers; ½ teaspoon cumin seeds; 1 whole lemon, sliced into thin rounds seeds removed; ¼ whole small onion, finely chopped; ¼ cup chopped fresh parsley; to taste Salt and pepper

A vibrant Mexican-inspired salsa combining smoky roasted poblano peppers with crispy capers, fresh lemon, and aromatic cumin seeds in olive oil. Perfect as a condiment or dip.

4 servings

23 min

Published October 4, 2025

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Ingredients

•1 whole poblano chile, peeled, seeded, and coarsely chopped
•⅓ cup olive oil
•1 tablespoon capers
•½ teaspoon cumin seeds
•1 whole lemon, sliced into thin rounds seeds removed
•¼ whole small onion, finely chopped
•¼ cup chopped fresh parsley
•to taste Salt and pepper

Cooking Instructions

1.
Heat broiler. Broil 1 poblano chile on a broiler-proof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5-7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.
17 min
2.
Heat 1/3 cup olive oil in a small skillet over medium and cook 1 tablespoon capers and 1/2 teaspoon cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
1 min
3.
Remove peel and white pith from 1 lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with 1/4 small onion, finely chopped, 1/4 cup chopped fresh parsley, and caper mixture; season with salt and pepper.
5 min