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 Poblano Cilantro Raviolis and Roasted Poblano White Bean Soup it’s also great on buttered toast or whatever you can come up with.
Stay healthy and keep that winter cold away! High in anti-oxidants, vitamin C, fiber, natural anti-biotic, immune builder, removes heavy metals including mercury!
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
Recipe - 1 – 1 1/4 Cups
- 2 Roasted Poblano Peppers
- 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