Tuesday, September 7, 2010

Poblano Salsa Verde

My hat goes off to everyone who blogs out there. Whether you have a job away from the home or whether you have 3 kids or 3 furbabies, blogging on a regular basis is darn hard. At least for me.

It isn't even the blogging that is the hard part. It's the reading of the blogs I love....that almost never happens anymore. (I know, get out the violin).

I've asked others how they do it and the typical response is either late nights or early mornings. I don't need to go into detail why neither of these work for me except to say that I love my sleep and the day starts early around these parts.

And so, I am left to say to myself each and every day, "man, I need to get on my blog"....and then I go to bed.

In any case, I finally am on the computer and I finally uploaded pictures from the camera and so now I can finally blog. But, I must admit that once I am done I will not be visiting anyone tonight...my computer is getting hot and it will inevitably turn off. That and I am darn tired.

Lately I have been obsessed with tacos. Fish, beef, shrimp, or chicken; I think about having tacos at least twice a week. Tonight, with an abundance of rotisserie chicken in the fridge, the wise choice was chicken. But that's just the vehicle. What was memorable about tonight was the salsa.

Poblano Salsa Verde
3 poblano peppers
1 medium yellow onion, roughly chopped
1 jalapeno, seeded and roughly chopped
1 clove garlic, smashed
1 big handful (roughly a loose cup) cilantro
the juice of 2 limes
about 3 tablespoons olive oil

Over an open flame (or under a broiler), place the poblanos and let them roast, turning often, until the skin is blackened. Place the peppers in a bowl and seal tightly with plastic wrap. Let sit for about 10 minutes. Remove from the bowl and with a paper towel gently remove the outer black skin. Remove the stem and seeds and roughly chop.

In a medium skillet over medium heat, add about a teaspoon of oil (whatever you like). Once hot, add the onions and peppers along with a little salt and pepper. Let saute until the onions are tender, about 3 minutes. Remove from heat and place in a food processor or blender.

Add the jalapeno, garlic, cilantro, and lime juice. Pulse until coarse. With the processor running, slowly drizzle olive oil to desired consistency.

Use with tortilla chips, tacos, fajitas, turkey sandwiches, eggs, tomatoes, ice cream sundaes, add tequila and make a spicy cocktail, ...whatever your heart desires.