Charred Poblano Salsa

So what started out as a photo shoot to share this awesome salsa recipe with you ended up being my breakfast - nothing wrong with chips and roasted poblano salsa for breakfast, right? Oh man, I love me some good salsa, and the smoky charred flavor of this one is right up my alley.  This recipe takes less than 30 minutes to prepare so I really hope you'll give it a try.

Okay, let's make some salsa!

The veggies are washed, prepped, and ready to go under the broiler.

This is what the veggies look when they're done roasting. Oh my, I wish you could smell them.  I can't wait!!

Mmmmmm - just look at all that roasty-charred goodness.

Peel and discard the poblano pepper skins (it's okay to leave some charred bits - they add amazing flavor).  Put everything in a blender or food processor and give it a whirl.

Blend until it looks like this.  Add salt and fresh chopped cilantro to taste.  Store in for refrigerator for up to a week.

You MUST make this salsa - it's absolutely delish!!

Items used to make this recipe:

(affiliate links)

• half sheet pan https://amzn.to/2LSl08Y

• boos block https://amzn.to/2LdNyZA

• my favorite knife https://amzn.to/2sqbXE3

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Charred Poblano Salsa

makes 1 quart

Printable Recipe

Ingredients

• 2 pounds Roma tomatoes, cut in half lengthwise

• 3 poblano peppers, cut in half lengthwise, stems and seeds removed

• 1 medium white onion, peeled and sliced into 1/2-inch thick rounds (keep rings together)

• 5 whole garlic cloves, peeled

• Kosher salt to taste

• Fresh chopped cilantro (optional)

Directions

1. Preheat oven broiler with a rack 3 inches away from the broiler and spray a sheet pan with non-stick cooking spray; set aside.

2. Place tomatoes and poblano peppers, cut side down, on the sheet pan; add onions rounds and garlic cloves.

3. Broil for 10-15 minutes until everything starts to char, especially the poblano peppers.

4. Remove sheet tray from oven and allow ingredients to cool for 10-15 minutes.

5. Peel and discard the charred skin from the poblano peppers, but leave the charred tomato skins on.

6. Place everything into a food processor or blender and blend to your desired consistency.

7. Add Kosher salt and optional fresh chopped cilantro to taste.

8. Refrigerate for up to a week.

Note

• Roma tomatoes are perfect for this salsa because of their low water content.  If you want to use more common tomato varieties, remove their seeds and juicy bits before roasting.

Trisha's Brownie Batter Cookies

I was watching Trisha Yearwood's cooking show the other day when she made these Brownie Batter Cookies.  They sounded so good that I waisted no time and headed straight to the kitchen to whip up a batch.  They're crispy on the outside and soft and chewy on the inside - just perfect when you need a chocolate fix.  Thanks Trisha!

Items used to make this recipe:

(affiliate links)

• #50 scoop https://amzn.to/3KNMsmJ

• beaterblade attachment (order based on model) https://amzn.to/2LaNlbF

• half sheet pan https://amzn.to/2xRyxf0

• high quality cocoa powder https://amzn.to/2SRjaKC

• cookie spatula https://amzn.to/2zs44UY

• pure vanilla extract https://amzn.to/3bgz9s7

• dutch processed cocoa powder https://amzn.to/3KLARVs

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Trisha's Brownie Batter Cookies

makes 24 cookies

Printable Recipe

Ingredients

• 16 tablespoons unsalted butter, softened

• 1 1/4 cups granulated sugar

• 3/4 cup dark brown sugar

• 1 ounce semisweet or bittersweet chocolate, melted

• 3 large eggs

• 1 tablespoon pure vanilla extract

• 2 1/2 cups all purpose flour

• 1/2 cup dutch processed cocoa powder, sifted

• 1 1/4 teaspoons baking powder

• 1 1/4 teaspoons fine salt

• 1 1/2 cups semisweet or bittersweet chocolate chips

Directions

1. Preheat oven to 350F and line 2 sheet pans with parchment or silpat liners.

2. In the bowl of a stand mixer fitted with a BeaterBlade attachment, cream the butter, sugars, and chocolate until smooth.  

3. Add eggs and vanilla; mix until smooth.  

4. Sift together the flour, cocoa powder, baking powder, and salt.  

5. Add dry ingredients to the batter and mix until combined; fold in the chocolate chips.

6. Use a #50 cookie scoop to portion 12 cookies per sheet pan and bake for 10-15 minutes.  

7. Cool for 5 minutes before transferring from sheet pan to cooling rack to cool completely.  

Note

• Store in an airtight container.

adapted from a recipe by Trisha Yearwood