I winged this last week when I was making fish tacos. I think the poblano was a bit heavy for fish (still delicious but I think it would have went better with steak/pork/chicken). Ended up devouring it with chorizo breakfast burritos I made a few days later.
If you remove the seeds and scrape out pith, it’s a very mild salsa
Recipe (ingredient amounts are approximate):
– 1 poblano, chopped into chunks – 1 jalapeño, chopped into chunks – 4-6 cloves garlic (peeled) – 1/8 white or yellow onion – 1/2 tsp knorr chicken bouillon – ~1/3 cup vegetable oil – ~1/4 cup water – 1 lime, juiced
Directions:
Simmer the poblano, jalapeño, garlic, onion, and oil over medium heat until the peppers start to look a little blistered (white spots) and the garlic just starts to turn a little golden around the edges.
Add water/lime juice/bouillon (this will cool it down a bit and stop the garlic from overcooking, but be careful about the oil splashing).
Add everything to your blender and purée until it’s nice and smooth.
Adjust taste with salt and more lime juice if you want.
Edit: simmering only took about 5-10 min. This recipe is super quick!
sparkle_stallion
That looks insanely delicious. I would think it is an ad, it is so perfect.
I am going to have to give this a try. Good work and thanks for the recipe!
ShittyStockPicker
Well done. I started making some salsas with leftover pork belly broth if i have it. 10/10 would kill a bag of tostadas with this
Millmoss1970
One thing I love about salsa is that it stays good for a long time. Does the addition of the bouillon shorten its life?
theboyshua
I wanna wear it on my face like hannibal lecter
tomjonesrocks
The chicken bullion in salsa thing – I haven’t had the balls. I wonder if I’ve ever had great salsa at a restaurant with this ingredient included as I’ve seen it here a fair amount.
redbanjo
That looks and sounds amazing! Gonna have to give this a try!
7 Comments
I winged this last week when I was making fish tacos. I think the poblano was a bit heavy for fish (still delicious but I think it would have went better with steak/pork/chicken). Ended up devouring it with chorizo breakfast burritos I made a few days later.
If you remove the seeds and scrape out pith, it’s a very mild salsa
Recipe (ingredient amounts are approximate):
– 1 poblano, chopped into chunks
– 1 jalapeño, chopped into chunks
– 4-6 cloves garlic (peeled)
– 1/8 white or yellow onion
– 1/2 tsp knorr chicken bouillon
– ~1/3 cup vegetable oil
– ~1/4 cup water
– 1 lime, juiced
Directions:
Simmer the poblano, jalapeño, garlic, onion, and oil over medium heat until the peppers start to look a little blistered (white spots) and the garlic just starts to turn a little golden around the edges.
Add water/lime juice/bouillon (this will cool it down a bit and stop the garlic from overcooking, but be careful about the oil splashing).
Add everything to your blender and purée until it’s nice and smooth.
Adjust taste with salt and more lime juice if you want.
Edit: simmering only took about 5-10 min. This recipe is super quick!
That looks insanely delicious. I would think it is an ad, it is so perfect.
I am going to have to give this a try. Good work and thanks for the recipe!
Well done. I started making some salsas with leftover pork belly broth if i have it. 10/10 would kill a bag of tostadas with this
One thing I love about salsa is that it stays good for a long time. Does the addition of the bouillon shorten its life?
I wanna wear it on my face like hannibal lecter
The chicken bullion in salsa thing – I haven’t had the balls. I wonder if I’ve ever had great salsa at a restaurant with this ingredient included as I’ve seen it here a fair amount.
That looks and sounds amazing! Gonna have to give this a try!