For years, I’ve been watching Bobby Flay on the Food Network as he cooks poblano peppers every way he knows how. He chars the skin over an open fire, stuffs them with cheese, mixes them in chili’s and dips, and all the while, I watch in awe! I go the local grocery store but I never find fresh poblano peppers so I just move on and skip the bookmarked recipes I’ve been itching to make and forget all about them…Then one day, I walked in to a fruit and vegetable market that I had never entered before and there they were, piled one on top of another in rich green glory. They cried out to me saying “buy me, buy me!” so I knew that fate had brought us together and I bought a huge bag filled with talking poblano peppers. I brought the peppers home and I immediately searched around my vegetable drawer for accompaniments so I could get cooking right away. Luckily, I had just received the most beautiful CSA-style package of fresh vegetables and herbs from Gilt Taste and my fridge was packed with healthy green goodies. It didn’t take long for me to get started.
Roasted Poblano & Heirloom Tomato Salsa
8 garlic cloves
3 poblano peppers
1 white onion
2 cups heirloom tomatoes
extra-virgin olive oil
I sliced the colorful and meaty tomatoes in quarters and placed them in a roasting pan. I thinly sliced the leeks and onions and scattered those along the top and with the garlic. Then I cut the poblano peppers in to 2 inch pieces and threw them in the mix. As long as I have been watching Bobby Flay work with these peppers, he has called them “mild” so I didn’t realize how spicy they really are. I mistakenly seeded the peppers with my bare hands and they were burning for hours afterward. Thanks to my friend, Nissania, for telling me to dip my hands in milk. Lifesaver! I suggest wearing gloves when you make this recipe.
I drizzled the vegetables with olive oil and roasted for 15 minutes at 350 degrees. Once the vegetables were lightly charred but still crunchy, I carefully placed them in a food processor with the juice of one lime and blended until combined and finely chopped.
The salsa is complete! I suggest letting it cool before serving since I’m not such a fan of warm salsa. I warn you, it is quite spicy from the “mild” poblano peppers, but you can mix in avocados and fresh cilantro to cool the salsa down. I suggest you leave it natural because the combination of the spicy peppers, mild leeks, and meaty heirloom tomatoes will fill your mouth with fiery happiness. And to top it off, this salsa is extremely healthy. Of course, the salsa picante potato chips that I served alongside were not so healthy, but everything in moderation, right?!?
- 8 garlic cloves
- 3 poblano peppers
- 2 leeks
- 1 white onion
- 2 cups heirloom tomatoes
- juice of 1 lime
- extra-virgin olive oil
- Preheat the oven to 350 degrees F.
- Slice the tomatoes in quarters and place them in a roasting pan.
- Thinly slice the leeks and onions and scatter them among the tomatoes.
- Add the whole peeled garlic cloves.
- Cut the poblano peppers in 2 inch pieces and add them to the pan.
- Drizzle the vegetables with olive oil and roast for 15 minutes.
- Once the vegetables are lightly charred but still crunchy, carefully place them in a food processor with the juice of one lime and blend until combined and finely chopped.