Friday, October 30, 2015

Fresh salsa

This was an utterly delicious dish I had to make repeatedly this summer. The roasted poblanos are a great addition, but it's also delicious with just finely diced jalapenos. Also absolutely delicious served with breakfast egg sandwiches.

2 large, ripe tomatoes
3-4 jalapenos
3 poblanos
1 lime
2/3 cup cilantro
1 medium red onion
0.5 tsp cumin

Cut the poblanos in half, remove seeds and lay on a baking sheet skin-side-up. Broil until charred. Add to a sealed container and allow to steam. When cool, remove skins.

Mince the poblanos, onion, tomatoes, jalapeno. Add to a bowl. 

Add the finely minced cilantro and salt to season. Squeeze on the juice of a fresh lime.

Mix well. Serve with tortilla chips. Or a spoon.

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