This recipe for Corn and Roasted Poblano Salsa is perfect for topping burritos, tacos, or anything that needs a bit of sweet and spicy.
Roasting your poblanos before adding them to any Mexican inspired dish gives the dish a smoky flavor. It’s very easy to do. I no longer have a gas stove, I use induction. Induction cooks like gas in most instances, but when it comes to roasting things over an open flame I am forced to fire up the grill.
You can do this over a grill, just use a medium to low heat and grill the peppers on all sides until they are charred and have black blistered skin. You can also do this over a gas flame in the kitchen, or use a grill pan.