Saturday, August 26, 2006

Emerald Green

I’ve made salsas with a lot of things.

Tomatoes, of course. Tomatillos. Bell peppers. Cilantro. Corn. I guess pesto is a sort of salsa, as well.

Often the taste is good, but the hoped for color dies with the preparation.

Tomatillo-based salsas always seem to turn a dull green when finished. Tomatoes are often not as red throughout as they are on the outside, making the final visual effect less impressive than hoped for.

But this one, unexpectedly, turned the brightest possible green. Real emerald green. And stayed that way.

It was surprising because the poblano chilies we made it from are much darker green on the outside.

The flavor is mild, but with a lot of depth. Not like the recent ‘burnin’ down the house’ meals we’ve made recently. It adds a nice background flavor.

It might be a little mild for most Mexican dishes, but I think it would go well with fish, grilled chicken breasts, burgers, etc.

Just a quick post, mostly because I wanted to capture the recipe. And because I still have to post on Sugar High Friday AND Weekend Herb Blogging. (Whew!)

Poblano Green Salsa

2 poblano chilies, seeded, and inner membranes removed
3-4 cloves garlic
1 small onion, chopped roughly
½ bunch cilantro
juice from 1 lime
1 tbsp honey
¼ to 1/3 cup water

Add all ingredients, except water, to a food processor. Process until smooth. Add water to thin to desired consistency. Let sit for an hour to let flavors develop. Taste and adjust salt and pepper as needed. Serve. Enjoy!

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