Red Barn Cafe-

Life is hectic - Savor every Bite!

Wednesday, September 14, 2011

Day 4- Roasted Poblano and Tomato Salsa

Time to tailgate and at the same time use up all those tomatoes and peppers from your garden or farmer's market.
4 poblano peppers (or use jalapenos)
6 plum tomatoes
1/2 cup finely chopped onion, white or red
2 cloves garlic, leave skin on
juice from 1/2 lime
1/2 tsp salt
2 Tbsp chopped fresh cilantro
Grill (or broil) peppers until charred black, set aside.

Cut tomatoes in half, lengthwise. On a foil lined sheet pan roast tomatoes and garlic in a 300 degree oven for 45 min. Remove skin from garlic and remove skin and seeds from peppers. In food processor mix peppers, tomatoes, onions, garlic pulse just a few times. You can also chop them up for a chunkier version. Add lime juice, cilantro and salt and stir. You can add less peppers for a less spicy version. I like to serve these with whole grain tortilla chips or (my favorite) blue corn tortill chips. Note- if you're in a hurry you can do the peppers ahead of time and add fresh tomatoes without roasting them.

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