This is a mild salsa, and very versatile. Use on burritos, tacos, quesadillas, in soups, add olive oil for a sauce like we did for our Roasted Poblano White Bean Soup it’s also great on buttered toast or whatever you can come up with.
Recipe: Approx. 1 1/4 Cups
- 2 Poblano Peppers – roasted
- 1/2 White Onion
- 1 – 2 Jalapeno or Serrano Peppers
- 1 1/2 Cup Cilantro
- 2 Cloves Garlic
- 2 Tablespoon Lime Juice
- 1 Tablespoon Olive Oil
- 1/2 Teaspoon Sea Salt or to taste
First Roast Poblano Peppers.
Cut off stem and remove seeds add to food processor.
Put onion in a pot of water and bring to a boil then cut in half and add to the food processor.
Measure lime juice, olive oil, cilantro, sea salt, jalapeno or serrano peppers and garlic then put everything in the food processor or blender and blend until pureed.
Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value. They are great for your immune system; poblanos help reduce inflammation like in arthritis and asthma. They contain lycopene (a powerful antioxidant, giving many fruits and vegetables their color, especially tomatoes), which is great for the prevention of cancers in the bladder, prostate, cervix and pancreas. They are also helpful with increasing oxygen so the body can burn more calories 20 minutes after eating peppers.
Cilantro is an immune-booster that helps detoxify the body by loosening them from the tissue, binding to and pulling out toxins and heavy metals. It helps promote a healthy liver function and is an overall digestive aid. It is a powerful anti-inflammatory that may help symptoms of arthritis and joint pain. It also helps with insulin secretion and lowers blood sugar. It is rich in antioxidants, essential oils, vitamins (one of the richest herbal sources for vitamin K), and dietary fiber.