Even though I’m sneaking in my all-time favorite food (the egg) into this post, it’s really all about this super simple salsa recipe. Salsa can improve so many dishes in an instant and for some reason, can be not a very approachable item to make. I think when terms like “fire roasted” enter the task at hand, people concede to a pre-prepared option. This lovely salsa hopes to wiggle its way into your routine.
Ingredients (makes 2 cups)
1 poblano pepper, cut lengthwise with stem, seeds and ribs removed
1 jalapeño pepper, cut lengthwise with stem removed and seeds and ribs left in tact
2 large garlic cloves, unpeeled
1 large heirloom tomato (OR 3 roma tomatoes)
1/2 teaspoon coriander
1/2 teaspoon cumin
olive oil
kosher salt & black pepper to taste
Directions
1. Preheat oven to 400 degrees
2. In a piece of aluminum foil, add the poblano pepper, the jalapeño pepper, and the garlic cloves. Drizzle with olive oil until coated and toss with the coriander, cumin, and a good pinch of kosher salt and pepper.
3. Roast on the top rack on the oven, on top of a baking sheet, for 15 minutes. Turn all peppers and garlic cloves over and roast for 10 more minutes.
4. Cut heirloom tomato into a few large pieces, to fit food processor.
5. Peel the roasted garlic cloves and add to the food processor along with the roasted chiles and fresh tomato. On a side note, if you are nervous about the heat level, you can remove some more seeds & ribs from the jalapeño pepper at this stage.
6. Process on a low speed until blended but still chunky.
7. Taste the salsa for seasoning. It usually needs a little more salt to finish it off!
Now, ways to enjoy this salsa range from simply with chips to baked on top of a protein. But of course, I ate it with breakfast. I honestly, can’t help myself. I promise I’ll post something about another meal, soon! I roasted up sliced fingerling potatoes, spring onions, and sliced elephant garlic cloves (25 minutes, turning once, at 375 degrees) and cooked an egg over easy. Then, I put more salsa than probably normal on top and really, really enjoyed.