Poblano peppers are on the mild side. If you want to increase the heat, jalapeno or serrano peppers are good options. The mint adds a brightness to the salsa that will help all the flavors pop.

Makes 2 cups


  • 3 roma tomatoes, halved
  • 1 yellow onion, peeled and cut into quarters
  • 1 poblano pepper, stemmed and halved lengthwise
  • 2 garlic cloves
  • ½ cup cilantro leaves
  • ¼ cup mint
  • 1 teaspoon ground cumin
  • Juice from half a lime
  • Salt to taste
  • Cooking oil


  • Preheat the Wonder Oven on Roast to 425℉. Place tomatoes, onion, and pepper on the Bake Pan. Drizzle and toss with oil, then season with salt. Roast until slightly charred, (about 20 to 25 minutes).
  • Remove the Bake Pan from the oven. Set aside to let tomatoes, onion, and pepper cool to room temperature.
  • Once at room temperature, add the tomatoes, onion and pepper to the 750mL vessel, along with any juices in the Bake Pan. Add in garlic, cilantro, mint, and cumin. 
  • Attach the blender blade to the 750mL vessel, then place on the blender base and blend until smooth.
  • Remove the 750mL vessel from the blender and remove the blades. Squeeze in lime juice and stir in salt. Adjust seasoning with more salt and lime juice as needed. 

Tip: As you adjust the seasoning, use your favorite tortilla chips to taste. There is a different amount of salt on the chips depending on the brand you choose, so this will impact how much you season the salsa.

Made with Splendor Blender™

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