A little Friday fact for you today. I practically grew up in Mexico, and I don’t like salsa. True story.
I think it is primarily because most salsa are on the spicy side. And I don’t do spicy. I seriously grew up eating Mexican food several times a week. My family is just outside of San Antonio, I love Mexican food….just don’t love salsa. (I have finally come around with guacamole, and am addicted…but thats for another post). Doug loves salsa though, and so do most normal people I know.
Oh, and the story to go with the blog title. Probably one of those ‘you had to be there’ stories, but I’ll share anyways. We stopped at a Taco Cabana on the way back from visiting my parents…because there are no Taco Cabanas in East Texas . When we got to the drive through window, Doug requested “salsa”. Pretty clear what we want, have never had an issue with the term before causing any confusion. The hispanic drive through cashier had no idea what we were requesting. We explained, very confused and when he realized what we were referring to he let out a big belly laugh and said “Hahaha, they called it ‘salsa’. We don’t call it salsa, we call it CHILI!” I still hear Doug tell that story quite often, thought I seemed an appropriate post to share with you.
ANYWAYS, randomly along with my fried chicken fiasco, I wanted guacamole and decided to throw in some salsa too. I had seen something similar to this in a food magazine a few weeks ago (can’t remember why for some reason). I took out a jalepeno and added poblano for a more smokey twist. Of course you can add in another jalepeno for more spice, or scrape out the seeds for less.
What’s on tap for your weekend? (I think I’ve found my mojo again by the way!)
Printable Receipe – Salsa Smokey Poblano Salsa
1 large poblano pepper
2 large tomatoes
3 cloves of garlic
1 whole onion
1/8 cup of cilantro chopped
Salt to taste
Preheat oven to broil.
Slice onion in half and place on baking sheet. Place poblano pepper, tomatoes, garlic (with skin on) and jalapeños on the baking sheet as well.
Put baking sheet in oven on top rack. Broil for 8-10 minutes.
Remove from oven and put all of the items from the baking sheet into a food processor. Chop until everything is well blended. Pour salsa into a bowl and stir in the cilantro and enough salt to your liking.
Serve with fresh tortilla chips and enjoy!