If you didn’t know already, I am downright OBSESSED with the movie Les Miserables.
So naturally my heart did a little pitter patter when Mr. Peaches told me it was available on HBO On Demand on Friday as I was making this salsa (which I’ve now made twice since then!)
He started playing the opening scene. “Look down! Look down!” Ahhhhh I looooove it!!!
Sweet music to my ears.
Since I couldn’t peel my eyes off of Eddie Redmayne’s gorgeous mug, we decided to have a TV dinner that night (we almost always sit down at the table to eat).
It seemed like a good idea until we spilled half of this salsa all over our carpet. Whomp whomp. Sooo I made it again last night.
I actually didn’t even care at all because I secretly (but not so secretly anymore) loathe our scratchy factory carpet and it just gives me another reason to ditch it in the future. Life lesson #1: don’t let your well-meaning husband select home decor. Life lesson #2: Don’t drink red wine and eat red salsa next to furniture and carpets that you kind of like. Got it.
Anyway, you have got to try this salsa. I love it just as much as this one. It is definitely worth your time and is a great condiment for any kind of food, like chicken, scrambled eggs, or beef fajitas. I like super spicy condiments but I made this salsa very mild so that other people could enjoy it. If you want to crank up the heat, add another poblano pepper. But I think just one does the trick for a mild, crowd-pleasing flavor.
Makes 1 ½ cups salsa
Time: 1+ hour
- 6 large beefsteak or hothouse tomatoes, cored and de-seeded (See directions below. Choose farm fresh or organic tomatoes for best taste.)
- 1 poblano pepper, cored, halved, and seeds removed
- 6 cloves garlic, peeled
- 5 tsp. fresh lime juice (about 1 ½ limes)
- 1 ¼ tsp. cumin
- 3/8 tsp. sea salt, plus more to taste
- ¼ cup packed fresh cilantro leaves
- Set oven to 450⁰F.
- Slice off top of tomatoes. Squeeze out tomato seeds under cold running water in the sink, leaving the meaty party intact.
- Wrap garlic cloves in foil.
- Flatten the tomatoes and pepper. Place tomatoes and poblano pepper skin side up, and garlic foil packet on a baking sheet.
- Roast for approximately 45 minutes or until very tender and veggie skins start to blacken.
- Allow vegetables to cool. Peel the skin off the tomato and poblano pepper pieces (This step is optional – I do it because of sensitivity to tomato and pepper skins.). Remove garlic from foil packet.
- Add all ingredients to a food processor or blender and pulse a few times until blended, but don’t obliterate it. You want the salsa to be slightly chunky.
- Transfer to a sealed container and refrigerate until ready to serve. Excellent in a fajita spread alongside guacamole, over eggs, or with roast chicken.
Salsa tastes even better the next day as the flavors begin to meet each other.