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Roasted Poblano Salpicón Recipe

You can make this salpicón de chile poblano with either smoked salmon (con salmón ahumado) or mushrooms (hongos). Use it as a garnish for tostadas or for a create-your-own-guacamole bar.


  • 8 ounces (3 medium) fresh poblano peppers
  • ½ medium red onion, chopped into ¼-inch pieces
  • 4 ounces smoked salmon, skin removed, flesh broken into ¼-inch pieces
  • 6 ounces fresh mushrooms, preferably oyster, tough stems cut off, caps cut into ¼-inch wide strips about 1 inch long (optional if not using salmon)
  • ½ teaspoon dried oregano, preferably Mexican
  • 2 tablespoons fresh lime juice (you may want a little less if using smoked salmon)
  • Salt, to taste


Over an open flame or 4 inches below a preheated broiler, roast the poblanos, turning them regularly until evenly blistered and blackened all over, about 5 minutes for an open flame, about 10 minutes for the broiler. Place in a bowl, cover with a kitchen towel and let cool.

Rub off the blackened skin, then pull out the stem and seed pod; briefly rinse to remove any bits of skin and stray seeds. Chop into ¼-inch pieces and scoop into a medium bowl.

Place the onion into a strainer, rinse under cold water, shake off the excess, and transfer to the bowl along with the mushroom (or smoked salmon), oregano, and lime juice. Taste and season with salt if using mushrooms, usually about ½ teaspoon (if using smoked salmon you won’t need salt), if needed. Cover and refrigerate.