Monday, December 31, 2012
Lake Cabin and Poblano Salsa
poblano salsa, place two fresh poblano peppers under the broiler to blister the skin, remove from broiler, let cool and peel the skin. Then chop the peppers medium sized and put in bowl. I keep the seeds because I like my salsa fairly hot, but if you want it more mild discard seeds and/or use only one pepper. Chop three large Roma tomatoes medium and add those. Chop one shallot fine and add that. Sprinkle with dried cumin. Add the juice of one orange, then stir in one bunch of cilantro chopped medium. Stir and let sit for an hour at room temperature for flavors to meld together. (if you can wait that long, I couldn't). Serve with your favorite chips or use as a topping for fish, chicken or what have you. I found gluten free lentil chips at the grocery and those were good with this tasty salsa. Happy New Year's Eve to you. Thanks for reading and for all your comments.