Roasted Poblano Salsa with Dark Chocolate

I am a big believer in cast iron, so if you have a large cast iron skillet, get it out, and place the poblano peppers, garlic, tomato, and serrano chile peppers into it. If you do not have a cast iron skillet, you could lightly oil these items and place them on a baking sheet under a broiler and begin roasting them.

You want everything blackened for the most part. So put your skillet over medium high heat. The serrano peppers will roast first, then the garlic, tomato, and then the poblano peppers. Once all sides of the vegetables are roasted, simply remove them from the skillet as they get blackened.

Once the peppers have charred, remove them from the skillet and place them in a paper bag, or Ziplock bag. This will allow them to steam a bit so you can easily remove the outer skin. It is important that you do this. So after about ten minutes of being in the bag, remove the peppers, and carefully remove the skin. Take your thumb near the stem of the poblano and push in, pushing back the stem and exposing the seeds. Remove all of the seeds and discard the stem. Do this for all of the poblano peppers. Next, remove the skins of the garlic cloves.

Once all of the vegetables have roasted and prepped, add them to the bowl of your blender. Add in the dark chocolate. Put the cover on the blender and give it a quick pulse.

Next add in the water and salt. Cover and pulse about 8-10 times, or until you reach your desired salsa desired consistency. Place in a jar, seal, and store in the refrigerator to chill.

When you are ready to serve this, remove it from the refrigerator and serve however you like. It can pretty much go with anything, but is really great with chicken, chips, or eggs.

I gave a jar to one of my neighbors and he said he loved it. I loved it. My wife loved it. It must be good. Let me know what you think. Enjoy!