Poblano Salsa Verde
This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.
They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.
1 large shallot or 2 medium shallots, coarsely diced
2 poblano peppers, coarsely diced
2 cloves of garlic, crushed
¼ cup capers
½ cup fresh basil
½ cup fresh chives
½ cup fresh flat-leaf parsley
½ cup fresh cilantro + 1 tablespoon for garnish
¼ cup olive oil – a light, fruity olive oil works best here
¼ cup red wine vinegar
¼ cup freshly-squeezed lime juice
Zest of one lime
1 teaspoon salt
½ teaspoon pepper
* Optional, 1 jalapeno, coarsely diced (it will raise the heat quotient of the salsa)
In a food processor, process the shallots, peppers, capers and garlic until smooth. Add the herbs and process for another few seconds. Add the vinegar, olive oil, lime juice, zest, salt and pepper and process until well combined. Transfer to a bowl and garnish with cilantro. Serve with chips, tacos, steak or anything that would benefit from some salsa verde love. I dig it on my eggs and beans. The salsa will keep in the refrigerator for several days.