Pepper Jack Roasted Poblano Pupusa with Curtido Slaw and Salsa Roja

These Pepper Jack Roasted Poblano Pupusas can be served as an appetizer or main dish.  The vibrancy of the curtido slaw is the perfect balance to the heartiness of the pupusas and the salsa Roja spiciness brings it all together.
I have attempted to make these pupusas a few times but I felt that they were too dense for my liking.  Most pupusas are made with masa but some are made with rice flour.  I decided I would try combining both masa and rice flour.

Pepper Jack Roasted Poblano Pupusa Have you ever tried pupusas before?  They are a well-known Salvadoran street food that is out of this world.

I can’t believe I hadn’t heard of Pupusas prior my moving back to Venice in 2007.  My friends Beto and Brian took me to Lidia’s Pupuseria on Westminster right off of the Venice boardwalk.  It was literally a hole in the wall on the side of a building.  I ordered the jalapeno with cheese and I was in heaven with my first bite.  It was a decent sized pupusa for only $2 served on a small paper plate with a curtido slaw and a small plastic bag of salsa Roja.  They had no tables so the three of us would stand while eating these gems.

Brian and Beto had a chocolate business that I was involved with at the time and at least three times a week we would jump on our bikes and ride to the boardwalk for Lydia’s pupusas.  After inhaling them, we would jump back on our bikes, cruise around the boardwalk, checking out the waves and the skate-park and then we would head back to make more chocolates.  It was always a fun time!  Unfortunately, Lydia’s has since closed down; I am sure it was due to all the crazy rent increases that have been taking place in the Venice Beach area.

Pepper-Jack-Roasted-Poblano-Pupusa I love a sparkling wine like a Prosecco or a Cava.  They are also great with a Pinot Gris, white Rioja, Rueda or a Sauvignon Blanc.

Pepper Jack Roasted Poblano Pupusa Pepper Jack Roasted Poblano Pupusa Recipe:

Makes 10 Pupusas

Curtido Style Slaw – best prepared at least 4 hours in advance or even better, the day ahead.
  • 1 1/2 Cups Red Cabbage – thinly sliced
  • 1 1/2 Cups Green or Savoy Cabbage – thinly sliced
  • 1/2 Red Onion – thinly sliced
  • 3 Cups Filtered Water – boiling
  • 1 Carrot (1/2 cup) – grated
  • 1/2 Cup Radish – thinly sliced – cut into matchsticks
  • 1/4 Cup Apple Cider Vinegar
  • 1 – 2 Jalapeño or Serrano Peppers – thinly sliced or minced
  • 1 Garlic Clove – minced
  • 3/4 Teaspoon Sea Salt – or to taste
  • 1/8 Teaspoon Black Pepper
Salsa Roja – can be made the day ahead
  • 2 Tablespoons Extra Virgin Olive Oil
  • 1/4 White Onion – 1/2 cup – diced
  • 1 Small Garlic Clove – minced
  • 2 Jalapeño Pepper – sliced – roughly chopped (leave seeds in for a hot salsa or remove for a mild salsa)
  • 1 Large or 2 Small (about 1 1/2 cups) Tomato – diced
  • 1/2 Teaspoon Dried Mexican Oregano (can sub regular)
  • 1/4 Teaspoon Sea Salt – or to taste
  • Dash Black Pepper – or to taste
  • 3 Tablespoons Filtered Water – or to taste
Filling
  • 1 Tablespoon Olive Oil
  • 1/2 Large Onion – diced
  • 1/4 Teaspoon Sea Salt
  • 2 Garlic Cloves – minced
  • 1 Cup Jack Cheese – shredded
  • 2 Large Poblano – roasted – destemmed – deseeded – diced
Dough
  • 1 1/2 Cups Masa Harina
  • 3/4 Cup White Rice Flour
  • 1 1/2 Filtered Water
  • 3/4 Teaspoon Sea Salt

Other options

  • Black Beans
  • Roasted Poblano
  • Avacado
Instructions:
Curtido Style Slaw
Place the cabbage, carrots, and onion into a large bowl. Pour the boiling water over, cover, then set aside for about 5 minutes.  Drain in a colander, pressing out as much liquid as you can.  Add the cabbage and carrots back to the bowl and toss with the remaining ingredients.  Let set at room temperature for a couple hours.  Then chill.  It’s even better the next day.
Salsa
Add the oil into a saucepan over medium-low heat. Add the onion and cook for 4 minutes then add the garlic and jalapeño sauté for 2 to 3 minutes, or until the onion is translucent and garlic becomes golden.
Stir in the tomatoes, oregano, salt and pepper and simmer for about 8 minutes. Remove from heat.
Puree the salsa in a food processor or immersion blender until smooth then stir in the water.
Filling
Roast the poblano peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half, remove the seeds and stems and dice.

Add a tablespoon of olive oil to a large nonstick skillet, on a medium-low heat.  Add the onions and saute for about 5 minutes then add the garlic and salt then saute until the garlic just starts to become golden.  Add the onions to a medium sized bowl and mix together with the poblano and salt then mix in the cheese.  Set aside.

Dough and Assemble
Combine the masa, rice flour, and salt together in a medium mixing bowl then mix in the water.  Knead the dough into a smooth, moist sticky dough.  If it is too dry you can add one teaspoon at a time of water.  Wet your hands to form 10 round balls about the size of a golf ball.  (I used a kitchen scale and each ball weight was 2 1/4 ounces) With your hands, press a ball into a flat disk by a bit bigger than your palm.  Add 2 tablespoons of filling in the center and form the dough around the filling.  Pinch the edges together, roll it into a ball and then flatten the ball to about 1/2 inch thick.  Try your best to repair any holes.
Place the pupusa on a large nonstick pan with some olive oil and cook on medium-high until each side is golden brown.  About 3 -5 minutes on each side.  Don’t worry if some cheese leaks out.
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Here are two other recipes that include the curtido slaw that you might like.  One is my empanadas and the other is this appetizer.
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  Pepper Jack Roasted Poblano Pupusa Health benefits:

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K and potassium.

Cabbage is really low in calories, fat and high in fiber. It’s high in vitamin K that helps with brain function.  Red cabbage is the highest in vitamin K than other cabbage.  It’s high in sulfur keeping your hair, skin and nails healthy.  If you have arthritis, rheumatism, skin diseases or gout, cabbage can help with its high vitamin C and sulfur content.  Cabbage is higher in vitamin C than oranges and is a natural antioxidant that helps with premature aging and also helps detoxify the blood and liver.  Cabbage helps protect bones from becoming brittle with its high potassium, magnesium, and calcium content. Potassium is also great for reducing high blood pressure allowing the blood vessels to open and the blood to flow freely. It is also high in beta-carotene needed for eye health.  The pigment in purple cabbage helps lower blood sugar levels and boost insulin production.  It helps your body fight off cancer with the powerful antioxidant anthocyanin.  Cabbage is good for your heart, blood pressure, brain, nervous system, immune system, digestion, bowels, bones, eyes, skin, hair and nails.

Roasted Poblano Cilantro Empanadas with Curtido Style Slaw

These Roasted Poblano Cilantro Empanadas are full of roasted goodness!!!  The poblano adds the yummiest roasted pepper flavor and the combination of poblano, cilantro and cheese is one of my all time favorites.  The slaw becomes a beautiful bright pink and adds the much needed fresh crunchy quality to the mix.  The beauty of empanadas is that they are easy to reheat, which makes them great for when you’re on the go.  You can serve them as an entree or as an appetizer.  Empanadas are from Argentina and the slaw is from El Salvador.  I like to mix it up.

Roasted Poblano Cilantro Empanadas As you may know from reading my prior post, Robby and I have been on a mission to clear out the old and unused stuff from our house to remove the stagnant energy.  One of the things that I have been contemplating is to sell the majority of my beads that I used in my jewelry line many years ago.  I have been carrying these beads around with me from move to move.  Just like my clothes, they are hard for me to part with because of that voice in my head that keeps telling me “but I might get back into jewelry making”.  I first got into jewelry making when I was 16.  My friend Maggie and I use to make earrings with vintage glass beads.  Later, my friend Malina taught me some basic seed bead techniques that I continued to develop.

Crutido Style Slaw

 I loved seed beading so much that I brought them with me when my mom and I went traveling.  You have to realize that I had a full-size backpacking pack and a small school size backpack.  So, it was kiiinda crazy for me to be hauling these beads around with me.  Well, one day we were in Nepal checking out Kathmandu’s outdoor markets to buy some jewelry, hand woven blankets and clothes and I had stopped to look at some really cool blankets when my mom called to me to come and see something.  I remember getting annoyed saying just a minute I’m busy!  (Brat!)  She called me again and said you’re going to want to see this.  She was standing in the space between two buildings that was just wide enough for us to squeeze through.  When I stepped through, my jaw dropped to the ground in utter disbelief at what I was seeing.

 There were walls and walls lined with hanging strands of seed beads.  Every color and size you could imagine and they were cheap!  I was in heaven!  Needless to say, I bought a ton!  I don’t think I’ll ever part with them unless it’s to someone/something special.  I couldn’t figure out why there were so many so I asked one of the venders who told me that Napoli grooms give a necklace called “Pote” made up of multiple strands of seed beads with a golden hollow tube pendant called “tilahari” to their brides. I am now in the process of cutting up all my old silver jewelry I had many years ago.  I will sort through those beads and sell the silver to a goldsmith who will melt it down.  What’s cool about that is that I bought the silver for about $7 an ounce and now it’s worth at least $17 an ounce.  I have a ton of beads to sort through and I will see what I end up doing with them.

Roasted Poblano Cilantro Empanadas I paired these empanadas with an Alberino, which was lovely.  They would be perfect with a Mexican beer as well.

Roasted Poblano Cilantro Empanadas Roasted Poblano Cilantro Empanadas Recipe:

8 Empanadas

Dough
  • 1  1/4 Cups Oat Flour + 1 tablespoon for rolling dough
  • 1 1/4 Cups Chickpea Flour
  • 1 Tablespoons Chia Seeds – ground into a powder
  • 1/2 Teaspoon Sea Salt
  • 1/2 Teaspoon Black Pepper
  • 1/2 Cup + 1 Tablespoon Warm Filtered Water + extra for sealing empanadas
  • 1/2 Cup Butter – melted
Filling
  • 2 Large Poblano Peppers (about 1 1/2 cups) – roasted – deseeded – destemmed – diced
  • 1 Garlic Cloves – minced
  • 1 1/2  Cups Jack Cheese – shredded
  • 1 1/4 Cups Cilantro – roughly chopped
  • 1/4 Teaspoon Sea Salt – or to taste
  • 1/8 Teaspoon Black Pepper
Curtido Style Slaw – best prepared at least 4 hours in advance or even better, the day ahead.
  • 1 1/2 Cups Red Cabbage – thinly sliced
  • 1 1/2 Cups Green or Savoy Cabbage – thinly sliced
  • 1/2 Red Onion – thinly sliced
  • 3 Cups Filtered Water – boiling
  • 1 Carrot (1/2 cup) – grated
  • 1/2 Cup Radish – thinly sliced – cut into matchsticks
  • 1/4 Cup Apple Cider Vinegar
  • 1 – 2 Jalapeño or Serrano Peppers – minced
  • 1 Garlic Clove – minced
  • 3/4 Teaspoon Sea Salt – or to taste
  • 1/8 Teaspoon Black Pepper
Garnish
  • Curtido  Slaw
  • Roasted Tomatillo Salsa
Instructions:
Curtido Style Slaw
Place the cabbage, carrots, and onion into a large bowl. Pour the boiling water over, cover, then set aside for about 5 minutes.  Drain in a colander, pressing out as much liquid as you can.
Add the cabbage and carrots back to the bowl and toss with the remaining ingredients.  Let set at room temperature for a couple hours.  Then chill.
Dough

Add the two flours, pepper and salt into a large bowl and mix together.

Melt the butter and mix with water, add a little to chia seeds, whisk, then mix in the rest of the liquid.  Stir in the flour.
Mix until the dough forms a slightly sticky ball.  It will firm up as it sits.
Place the dough on a piece of parchment paper, form into a disk and wrap tightly then place in the refrigerator for 30 minutes.
While the dough is chilling, prepare the filling.
Filling
Dice the poblano peppers for filling.  When cool, mix in the cheese, cilantro, garlic, salt and pepper.
Assemble
Preheat the oven to 375°.
Sprinkle a little flour onto a piece of parchment paper and roll out the dough fairly thin.  Use a 5 inch round cookie cutter to make 8 circles.  Or use a plate and cut with a knife around the plate.
Once you have each circle of empanada dough cut out, fill them with 3 tablespoons of filling.
Spread some water around the edges and fold over to seal. Use a fork to crimp the edges.  Gently poke a fork on top to let steam escape.
Place on a baking sheet and into the oven for 20-25 minutes or until golden.  It’s ok if some cheese comes out while baking.
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Roasted Poblano Cilantro Empanadas Health Benefits:

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K and potassium.

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.

Cabbage is really low in calories, fat and high in fiber. It’s high in vitamin K that helps with brain function.  Red cabbage is the highest in vitamin K than other cabbage.  It’s high in sulfur keeping your hair, skin and nails healthy.  If you have arthritis, rheumatism, skin diseases or gout, cabbage can help with its high vitamin C and sulphur content.  Cabbage is higher in vitamin C than oranges and is a natural antioxidant that helps with premature aging and also helps detoxify the blood and liver.  Cabbage helps protect bones from becoming brittle with its high potassium, magnesium, and calcium content. Potassium is also great for reducing high blood pressure allowing the blood vessels to open and the blood to flow freely. It is also high in beta-carotene needed for eye health.  The pigment in purple cabbage helps lower blood sugar levels and boost insulin production.  It helps your body fight off cancer with the powerful antioxidant anthocyanin.  Cabbage is good for your heart, blood pressure, brain, nervous system, immune system, digestion, bowels, bones, eyes, skin, hair and nails.

Roasted Poblano Kale Falafel Salad Bowl with Tahini Jalapeno Vinaigrette

This Kale Falafel Salad Bowl is the epitome of comfort food.  It is spicy and it is hearty enough to be considered a meal.  It has so much flavor, texture and nutrition and the tahini jalapeno vinaigrette puts it over the top!

Kale Falafel Salad Bowl

In my early 20’s I would daydream about things I wanted in my life and what it would feel like to have them.  Without realizing it I was practicing the art of positive thinking aka “The Law of Attraction”.  In the last 8 years, I have really stepped it up and have been making it a part of my daily thought process.  It hasn’t always been easy but the more I practice, the easier it becomes.  It is almost second nature to me now.

 I first started with the phrase, “I am happy, healthy and safe”.  I would say it over and over again.  Now, I catch myself saying it without even realizing it.  While on my daily walk, I talk to the universe (God), and say thank you so much for everything in my life and I list out whatever comes to my mind at that moment.  It usually goes something like this; thank you for my amazing husband, my wonderful family (especially my mom and dad), thank you for my incredible friends and this magical place we get to experience and live in, thank you for my ability to work on my blog and all the inspiration and creativity in my life, etc.   If there is something specific I am trying to draw to myself, I say thank you for it as if it already existed.  I focus on what it would feel like with thoughts of gratitude and I do this continually.  Some things happen fast and others take time.

You might wonder how this has any effect in your life but trust me it changes everything.  What you focus on expands!  Being grateful for the things in your life attracts even more to be grateful for.  When we stress out or think things like “I could never do that” or “that’s impossible” or even being jealous of someone else’s life, you will attract stress, failure and jealousy into your life. Our thoughts and feelings are like magnets.  Have you ever had a bad day and things just seemed like they kept getting worse?  Have you ever stopped yourself and noticed things getting better?  It’s amazing to me, the many experiences I have drawn into my life.  One of those things was Robby!  We are both constantly saying thank you for all the blessings that have come into our lives.  One of those things is our health; we have made many changes to our diet and lifestyle. This falafel bowl is not only delicious but makes you feel good and has become a staple in our diet!

Roasted-Poblano-Falafel-Salad-Bowl

Because this dish is spicy, it pairs best with a slightly sweet or fruity wine like a Riesling, Gewürztraminer, Albarino,  or a sparkling wine.  For a red, you want a spicier wine like a Grenache or Syrah.

Poblano-Falafel-Salad-Bowl

Kale Falafel Salad Bowl Recipe:

4 – 5 servings – 4 – 5 balls per salad

  • 1 Recipe Roasted Poblano Falafel – approx. 20 balls
  • 1 Recipe Roasted Poblano Jalapeno Hummus or Roasted Red Pepper Hummus
  • 1 Recipe Tahini Jalapeno Vinaigrette (recipe below)
  • 1 Head Lettuce – your choice – chopped
  • 1 Cucumber – peeled – cut in half – deseed  – thinly slice
  • 2 Tomato (I used Orange Heirloom) – diced
  • 2 Pita Breads – each cut into 12 triangles
  • Drizzle of Extra Virgin Olive Oil
  • 1/4 Teaspoon Sea Salt

Instructions:

Soak the garbanzo beans for both the falafel and the hummus overnight.  Cook the beans for the hummus while you roast the poblano for both the falafel and hummus.  Next, make the falafel mix and tahini vinaigrette (recipe below) then refrigerate them both.

Veggies and Hummus

Prepare the lettuce, cucumber and tomato and set them aside in the refrigerator.

When the hummus beans are soft, drain, rinse and let cool.

Make the hummus and set aside in the refrigerator.

Falafel

Preheat oven to 375 degrees.

Scoop the falafel up with a spoon and toss them from hand to hand to form a 1-inch ball and place them on a parchment-lined baking sheet.  Bake for 15 minutes then carefully flip them over for another 5 – 7 minutes.

 Pita

Turn down the oven to 350 degrees.

Cut each pita into 12 triangles and place on one side of a parchment lined baking sheet.  Drizzle with olive oil and salt and gently toss.  Bake for 10 – 12 minutes or until crispy.

Make the vinaigrette – recipe below

You can serve everything separate and let your guests serve themselves or arrange it for them.

Tahini Jalapeno Vinaigrette

Tahini Jalapeno Vinaigrette

Recipe:  1 1/3 Cup

  • 1 Jalapeno Pepper
  • 1 Clove Garlic
  • 1/2 Cup Roasted Tahini
  • 1/4 Cup Filtered Water
  • 1/4 Cup (about 1) Fresh Squeezed Lemon Juice
  • 1/4 Cup Extra Virgin Olive Oil
  • 1/4 Cup Apple Cider Vinegar
  • 1/2 Teaspoon Sea Salt

Vinaigrette

 Measure all ingredients and puree in a food processor or blender for about 1 – 2 minutes, you just want to make sure the garlic is pureed.

Roasted-Poblano-Jalapeno-Falafel

Health benefits:

Garbanzo beans are super high in protein and extremely high in fiber, just one cup provides 50% of the Daily Value.  Because of the fiber, they are great for your heart, lowering blood cholesterol levels and the risk of heart attack as well as help prevent constipation and digestive disorders.  Just one cup provides 84.5% of the daily value of manganese, which is an antioxidant that acts as a monitor of the free radicals in the body.  If you are low in energy the high iron content will help and will transport oxygen from the lungs to all the cells in the body.  They also help to balance blood sugar levels while providing steady, slow-burning energy. Garbanzo beans are helpful for weight loss as they keep you full longer.

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K, and potassium.

Tahini is one of the best sources of calcium and a good source of methionine, which aids in liver detoxification. It is high in alkaline minerals helping in weight loss and high in vitamin E, which promotes healthy cell growth and maintains healthy skin and muscle tone.  It is super high in iron helping to prevent anemia.  It’s high in protein, lecithin, phosphorus, magnesium, and potassium vitamins B1, B2, B3, B5 and B15.

Spicy Mexican Style Potato Hash

This Mexican style potato hash is an extremely satisfying dish full of texture and spice.  It has a wonderful element of freshness from the fresh cilantro, jalapeno, chives, tomato and avocado.  It is also great when it is spread out in a Pyrex dish and topped with jack cheese and put under the broiler until the cheese is bubbly and melted.

Mexican Style Potato Hash

My mom and I went backpacking in Nepal many years ago on a trek in the Himalayan Mountains.  We started at Pokhara Valley and trekked halfway around Annapurna and back again.  I could barely walk after the first three days of the seven-day journey.  So we decided to stay a couple nights in an incredible little village that had lots of water buffalo roaming around.  There were these Sherpa who would trek from this tiny village down to the Pokhara Valley to get supplies for the villagers as well as for travelers like ourselves.  They made this journey on foot and by on foot, I mean barefoot or in flip-flops.  They had these giant baskets on their backs that were secured by a strap across their foreheads.  Some of these baskets would be filled with beer and soda in glass bottles!

Mexican-Style-Potato-Hash

 The man who ran the place where we stayed at had opened a beer that had been recently brought up by a Sherpa and half the beer erupted out because of the continued shaking during its long voyage.  After seeing that I said, “oh hell no, that will not happen to me, I will not loose a single drop”.  Needless to say, he did not believe it was possible.  I took a bottle opener and tapped the cap for a couple of minutes, then I took the opener and barely lifted the cap just enough to let out some of the pressure.  I tapped on the cap a bunch more times, lifted the cap up a little more and continued doing this until the cap was off and not a drop of beer came out.  The man was in utter shock and said he had been losing half his beer for as long as he could remember.  He couldn’t stop thanking me.  That made my day!  I’m sure he passed this knowledge on.

Spicy-Mexican-Style-Morning-Hash

This recipe is perfect with a nice cold Mexican beer.  Well, maybe not for breakfast, ha ha!

Spicy-Mexican-Style-Potato-Hash

Mexican Style Potato Hash Recipe:

3 – 6 Servings

  • 2 1/2 Pounds Potatoes medium high heat
  • 2 Tablespoons White Vinegar
  • 1 Poblano – roasted – de-seeded – de-stemmed – diced
  • 1 Medium Red Bell Pepper – diced
  • 1 Jalapeno – minced – optional
  • 1 Cob of Corn – cut off the cob or 1/2 Cup Frozen Corn – thawed
  • 3 Tablespoons Extra Virgin Olive Oil
  • 1/2 Large White Onion – diced
  • 2 Garlic Cloves – minced
  • 2 Teaspoon Ancho Powder
  • 1 Teaspoon Paprika
  • 1 1/2 Teaspoon Sea Salt – or to taste
 Garnish
  • 1/2 Cup Green Onion – thinly sliced
  • 1 Cup Cilantro Leaves – roughly
  • chopped
  • 1 Jalapeno – thinly sliced – optional
  • 1 Cup Tomato – wedges or diced
  • 1 – 2 Avocados – thinly sliced or diced

*If you aren’t vegan you can add some jack cheese.

Salsa of your choice. Here are a few I like to serve it with.
Instructions:
Roasted Peppers

Roast the peppers on the stovetop on medium high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half and remove the seeds and stems.

Veggies
 Place the potatoes chunks into a large bowl filled with water.  Set aside

Add the red pepper, jalapeno and fresh cut corn to a covered bowl and refrigerate.

In another covered bowl, add the cilantro, green onions and jalapeno and refrigerate.

Assemble

 Add the onions to a saute pan with olive oil and saute on medium-low heat for 5 minutes. Add the garlic and jalapeno then continue cooking for an additional 5 – 7 minutes or until the garlic starts to become golden.  Stir in the red pepper, poblano and corn.  Cook for a couple additional minutes and take off the heat.  Set aside.

Put the potatoes in a 5 quart pot covered with water, and add the vinegar.  Bring to a boil, then turn the heat down to medium low and continue to cook for about 8 minutes.  You want them to be soft but still a little firm.  Strain.  In a large skillet add the olive oil and turn the heat to medium high heat.  When the oil becomes hot, add the potatoes.  Let them brown a little before stirring.  Add the ancho powder, paprika and salt; then continue to stir and cook until they are golden brown.  Add the onion mix, stir well and continue to cook for a couple minutes until the entire mixture is hot.

Serve with a wedge of lime, tomatoes, avocado and the cilantro mix.

Mexican-Style-Morning-Potato-Hash

Health benefits:

Yellow Potatoes – Yukon gold’s content of potassium is higher than many foods and can help reduce the risk of hypertension and stroke. They have twice the amount of vitamin C as a Russet, which helps protects your cells from free-radical damage. Yukon’s are rich in B6 and antioxidant properties. It has a bit of Iron but the C helps the body absorb it. They contain fiber that helps reduces cholesterol, stabilizes blood sugar, helps prevent constipation and aids in weight loss.

Bell Peppers are extremely high in vitamin A, which helps to support healthy eyesight especially night vision.  It is also very high in vitamin C, which is really important for the skin.  They have a good source of the antioxidant mineral manganese and B-complex and vitamin E.  They help reduces ‘bad’ cholesterol, helps controls diabetes and helps reduce pain.  They are a good source of fiber, folate, vitamin K, molybdenum and manganese.  Red peppers are one of the veggies highest in lycopene and have been successfully tested in the prevention of many cancers.  Lycopene is a powerful antioxidant, giving many fruits and vegetables their color, especially tomatoes, that are great for the prevention of cancers in the bladder, prostate, cervix and pancreas.

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K, and potassium.

Roasted Poblano Cilantro Salsa

This salsa is a wonderful alternative to your classic tomato salsa.  There is something great that happens when you combine roasted poblano with cilantro.
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 This salsa is great with tortilla chips, or on top of any Mexican dish and I even love it on buttered toast!  Mexican spreads are my favorite for entertaining guests because you can prepare everything in advance.  So when your guests arrive, you can hang out with them instead of slaving away in the kitchen!
 My spread typically consists of a big pot of black beans, refried beans, guacamole, pico de gallo, fire roasted salsa, this salsa, chopped lettuce, diced tomatoes, diced roasted poblanos, shredded cheese, corn tortillas, flour tortillas, some beer and Ang’s “Classic Lime Margarita“!
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Recipe:

Approx. 1 1/4 Cups

  • 2 Poblano Peppers – roasted
  • 1/2 White Onion
  • 1 – 2 Jalapeño 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
Instructions: 
Peppers

Roast peppers on the stovetop on medium-high heat.  A gas stove works the best but it will work fine on an electric stove. Char the peppers on all sides turning with a pair of tongs.  When good and charred, steam them for 10 minutes in a covered dish or a paper bag rolled shut to hold in the steam.

Take a paper towel and rub off the char.  It’s ok to leave a little of the char.  Slice in half and remove the seeds and stems then dice them.

Salsa

Cut the onion in half and add it to a pot of water and bring to a boil, then drain and add to the food processor.

Cut off the stems and remove the seeds from the poblanos, jalapeno or serrano peppers and add them to the food processor.

Measure lime juice, olive oil, cilantro, sea salt, and garlic, then put everything in the food processor and blend until desired texture.

Cilantro-Roasted-Poblano-Salsa

Health Benefits:

Poblano Peppers are extremely high in vitamin C; just one pepper has 95% of your daily value.  They are great for your immune system and help to reduce inflammation like in arthritis and asthma.  They are also helpful with the increase of oxygen helping the body to burn more calories 20 minutes after eating peppers.  They are full of vitamin A, vitamin K, and potassium.

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.