Ingredients
- 4 medium-sized vine ripe tomatoes, seeds removed
- 1 small clove garlic, peeled and root end trimmed
- 1 large poblano chili pepper, roasted (instructions below)
- 1 medium Vidalia onion
- 1/4 tsp cumin
- 1 tablespoon lime juice
- Freshly ground pink Himalayan salt
- Freshly ground black pepper
Instructions
Roast Poblano Peppers
- Preheat oven on LOW broil.
- Place whole poblano pepper on a baking sheet lined with tin foil into the oven.
- Cook till the skin is blistering. Flip the pepper on all sides until completely blistered/charred. Watch the poblano carefully so it doesn’t burn.
- Remove from the oven, let cool wrapped in foil.
- Remove skin.
- Cut in half, remove the top and all of the seeds. Set aside
Making the salsa
- In a food processor, add all the ingredients: pepper, tomatoes, onions and garlic.
- Pulsate a handful of times to incorporate the ingredients together. Add cumin and lime juice and let the processor run a minute to mix fully.
- Season to taste with salt and pepper.
- Refrigerate.
Fresh from processor
Refrigerated overnight.
