Lake Cabin and Poblano Salsa

Perhaps I'm dreaming of a vacation in the mountains because here's a lake cabin platter I worked on today. I put muted colors of pale pink and tan in the sky but it doesn't show in the photo. Hope it gives a nice glow like a morning sky after firing.

I have the edges of the platter propped up with my trusty toilet paper roll sections. After one day I remove the paper and save it for the next platter.

For 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.