Grilled Tomato-Poblano Rajas

Salsa de Jitomate y Poblanos Asados
From Season 9, Mexico—One Plate At A Time
Servings: 2cups


  • 1generous pound (2 medium-large round or 5 to 7 plum)ripe tomatoes
  • 1thick slice white onion
  • 2large garlic cloves, unpeeled
  • 1 or 2freshfresh poblano chiles
  • 1tablespoon fresh lime juice
  • 1 or 2tablespoons tablespoons roughly chopped cilantro (thick bottom stems cut off)
  • Salt


Turn on a gas grill to medium or light a charcoal fire, letting the coals burn until they are covered with a gray ash and are medium-hot. If you have wide grates, place a perforated grill pan over the grates. Lay the tomatoes, onion, garlic and chile directly over the fire and grill, turning occasionally, until everything is soft and blackened in spots—about 10 minutes for the garlic, 15 minutes for the chile and 20 minutes for the tomatoes and onions. Cool all the vegetables until handleable, then peel the tomatoes and garlic. Roughly chop them along with the onion, scoop into a food processor and process into a coarse puree. Transfer to a serving bowl. Peel the chiles and pull out the stem, then rinse briefly to remove all the seeds and bits of skin. Slice into 1/8” strips and stir into the salsa along with the lime juice and cilantro. Taste and season with salt, about 1 teaspoon. If the salsa is too thick, drizzle in a little water.


  1. I love the Mexican cuisine Rick Bayless does . truly authentic and simple. I follow his show weekly and would love to travel to Mexico and venture to the places he has gone !

  2. Ahh man this was gooooood! The only thing i did not do was put in food processor and just rugf chopped instead and added 4 tiny tomatillos that i used to get rid of. This was super goood!

  3. Love his show and recipe’ going to make this today but going to use my smoker and smoke the tomatoes , peppers, and onions

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