Our poblano pepper plant is still producing (and obviously one yellow bell). The late season peppers are smokin' hot, so I make some salsa. Three batches, because Anthony loves it so much.

5 picante poblano peppers
1/2 small yellow onion
28 oz can fire roasted tomatoes (I like Muir Glen)
2 cloves garlic, crushed
1/4 cup fresh cilantro
Approx 1 tsp salt (to taste)

Roast the poblanos over a grill or under the broiler until the skin is all black. I use the grill, and also throw the onion on there for some nice flavor. After the peppers are charred, peel the skins off and remove the seeds and stems.

Put the peppers, onion, tomatoes, garlic, cilantro, and salt in the food processor, and whirl until you get the desired consistency. Taste test with a chip, and adjust as needed.




Sorry it's so blurry. Just pretend your eyes are watering from the hot salsa...