Roasted Poblano Salsa with Dark Chocolate

I have been on a salsa making kick for nearly three weeks now, and as I have made been making, or should I say experimenting, with salsas for a number of years, I believe I have locked into three recipes that are now my go to salsas. I might even call them sauces, because they can go either way. Store bought salsa is no longer allowed in my house because they just do not compare to simple ingredients that yield such a better flavor. Freshness is also the key. So as I perfected what I call my red, and my green salsas, I thought I would experiment with a chili you normally never see being used in salsa, and that is the poblano chile.

Roasted Poblano Salsa

The image above is the poblano salsa served with pulled pork stuffed rolls.

Poblano peppers are probably the mildest of peppers, much like a green pepper, and have fairly thick walls, and which are typically roasted, stuffed, and made into chile rellenos. I was probably thinking of chile rellenos when I began thinking of making this salsa, that, or probably making a mole. But let me just say whatever I was thinking, I was on the right track because this poblano salsa with dark chocolate was a really great hit. Not just great for dunking nice tortilla chips in, but also great with eggs in the morning, or spooned over grilled chicken.

Lets get started.


  • 3 large poblano peppers, washed
  • 5 cloves of garlic, skin on
  • 2 serrano chile peppers
  • 1 roma tomato
  • 1/4 cup of dark chocolate, grated
  • 1 1/2 cup of water
  • 1 tbsp salt

I am a big believer in cast iron, so if you have a large cast iron skillet, get it out, and place the poblano peppers, garlic, tomato, and serrano chile peppers. If you do not have a cast iron skillet, you could lightly oil them and place on a baking sheet under a broiler and begin roasting them.

Roasted Poblano Salsa

You want everything blackened for the most part. The serrano peppers will roast first, then the garlic, tomato, and then the poblano peppers. Once all sides of the vegetables are roasted, simply remove them and get them into a blender or food processor. Please remove the skins of the garlic before placing them in the blender.

Once the poblano peppers have charred, remove them and place them in a paper bag, or ziplock bag. This will allow them to steam a bit so you can easily remove the outer skin. It is important that you do that. So after about ten minutes of being in the bag, remove them, and carefully remove the skin. Take your thumb near the stem of the poblano and push in, pushing back the stem and exposing the seeds. Remove all of the seeds and discard the stem. Do this for all of the poblano peppers.

Once all of the vegetables have been added to the blender, add in the dark chocolate. Put the cover on the blender and give it a quick pulse.

Next add in the water and salt. Cover and pulse about 8-10 times, or until you desired consistency. Place in a jar, seal, and store in the refrigerator to chill.

When you are ready to serve, remove from the refrigerator and serve however you like. It can pretty much go with anything, but is really great with chicken, chips, or eggs.

I gave a jar to one of my neighbors and he said he loved it. I loved it. My wife loved it. It must be good. Try roasting these poblanos and let me know what you think. Enjoy!

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

3 thoughts on “Roasted Poblano Salsa with Dark Chocolate

  1. I keep meaning to make my own salsa, because homemade is so much better… but I get lazy! Maybe I should make a big batch all at once…thanks for sharing this!

  2. What a great idea – I’ve been wanting to try using chocolate in savory recipes and the poblano in it sounds awesome. Love it.

  3. Dark roasted poblano salsa is my favorite and is served in a lot mexican food restaurants in San Antonio. It is amazing when put on egg and bacon breakfast burritos. Pico de gallo and the red tomato salsas are best on the beef and chicken fajita dishes. Like you said, there is nothing in the supermarket that comes close to salsa that is made with simple fresh ingredients . . . and that includes the tortillas.

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