Mia Cucina da Texas

Monday, November 10, 2008


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...

3 Comments:

Blogger Boilerdad said...

Oooh, those pictures don't do justice. The Salsa is so good because it tastes so fresh - even with the canned tomatoes. The roasted peppers add lots of flava!

The "yellow bell" is actually an Italian pepper called Giant Marconi.

November 10, 2008 at 9:01:00 PM PST  
Blogger Unknown said...

Marconi plays the mamba, listen to the radio, don't you remember...

thanks for getting that stuck in my head.

ROTFLMOA at your watering eyes thing.

November 11, 2008 at 5:22:00 AM PST  
Blogger ColeBugsmommy said...

Did you take any to work? I miss your salsa:-(!

November 11, 2008 at 6:25:00 PM PST  

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