I’m a big fan of almost any salsa… However, there are some specific conditions to my salsa. Being homemade is one of them. I live in Florida so I am lucky enough to have our own Herb Garden and access to great Organic Produce all year-long.
Salsa is always best when you can utilize the freshest ingredients at their peak. If you find you have no access to a fresh produce stand or market and have to buy them from your local grocer by all means, use what’s in season to have optimal flavor. Like any recipe…The BEST Salsa is made from fresh ingredients and love.
Homemade Salsa with roasted poblano chile
- 2 pounds fresh organic plum tomatoes, diced & seeds removed
- 1 large poblano chile pepper, roasted
- 1 medium jalapeño pepper, roasted
- 1/2 cup finely diced red onion
- 1/4 cup fresh cilantro
- Juice of 1 lime
- Zest of one lime
- 1 tablespoon Olive oil
- Sea salt
- freshly ground black pepper
- dash of cumin
- dash of sugar
Basic method for roasting peppers in oven
- Preheat oven to 500 degrees.
- Place the entire pepper on a sheet pan. Place in the oven for 30 to 40 minutes, until the skins are completely wrinkled and peppers are charred, turning them a few times.
- Remove peppers from the oven and immediately cover them tightly with aluminum foil. Set aside for 20 minutes.
- Once the roasted peppers have completely cooled, it will be simple to remove the peels and seeds.
- Once you have finished this process you will want to dice up your peppers for salsa. When doing the Jalapeno, it is a good idea to wear gloves, as they may burn your skin.
- In a glass dish, places diced tomatoes, diced roasted peppers, red onions, cilantro, juice of one lime, lime zest, olive oil, sea salt, ground black pepper, dash of cumin, and sugar. Gently but thoroughly combine all ingredients.
- Place in refrigerator for about one hour before serving to let onions soften from lime juice and flavors mingle.