Poblano Pepper Salsa
A mild green salsa that will appeal to a large audience.
| Servings | Prep Time |
| 4people | 5 |
| Cook Time |
| 10 |
|
|
Ingredients
- 2 Poblano PeppersRoasted
- 1/2TEA SaltSea Salt preferred
- 1TEA Extra Virgin Olive Oil
- 1/4Cup Distilled White Vinegar
- 1TEA Ground Black Pepper
- 1/2Cup Water
Instructions
- Roast peppers over medium high heat until browned. We used a grill and cooked them for 7 minutes, turning regularly.
- Remove from grill and allow to cool for 5 minutes.
- Cut top off of both poblano peppers and de-seed.
- We chop and puree the peppers (and don’t remove the skin) which is great if you have a food processor. However, if you plan to thick chop the peppers, then we suggest removal of the skin before chopping. Also, if you remove the skin, we suggest you wear latex gloves.
- Once pureed (or chopped) add remaining ingredients and mix well.
- If possible, refrigerate for a couple hours to allow the flavors to enrich….but refrigeration is not a requirement.
