Roasted Poblano Salsa

I had some poblano peppers (courtesy of my CSA box) that weren't long for this world, and a bunch of cilantro that needed purpose, so I had to come up with something that used them both.

A sassy salsa seemed to fit the bill.  This recipe is really easy.  Serve it with chips, or mix into some rice with shredded chicken/beef/pork, whole beans, and monterey jack cheese. You can also mix this salsa into cream cheese for a really hearty dip.




Extreme closeup!

 
A word of warning: This stuff is spicy! I strongly suggest wearing gloves when handling the peppers. Not realizing how spicy the poblanos were, I thought I could get by without wearing the gloves, like I normally do. I was wrong. My hands were burning a lot by the time I was done peeling the peppers - like, a prolonged inferno of dermatological discomfort. 

Roasted Poblano Salsa
3 poblano peppers
3 small or 2 large green tomatoes or tomatillos (I had green zebra tomatoes)
1 yellow onion
3 cloves of garlic
Pinch of salt
Bunch of cilantro
1 tbsp olive oil
Juice of 1 lime

Put on gloves!

Preheat the oven to 350F.  Wash the peppers and tomatoes.  Quarter the tomatoes.  Cut off the ends of the peppers and deseed, but leave whole.  Quarter and peel the onions, cutting off the ends.  Place the tomatoes, peppers, onions, and garlic cloves (in their skins) on a large baking sheet and bake for 30-40 minutes.

Place the peppers in a bowl and cover with plastic wrap.  Let steam for 5-10 minutes.  Meanwhile, cut off one end of the garlic cloves and squeeze the roasted garlic into a food processor bowl. 

Remove the peppers from the bowl and remove as much of the skin as possible. Rinse off any remaining seeds.

Put all peppers and remaining ingredients in a food processor and give it a whirl until the desired texture is achieved.  Adjust seasoning as needed.