>> "Todd" wrote in message ...
>>
>> Hi All,
>>
>> I had to go and pick my Poblano chilies due
>> to a freeze that came through. I tried tasting
>> the smallest one.
>>
>> My Oh MY! It tasted exactly like a green bell
>> pepper only about four times stronger. (No
>> spicy hot at all.) I cooked it and added a
>> little apple cider vinegar. Got rid of
>> 70% of the bite -- kind of fun. Not something
>> I'd want to eat twice.
>>
>> So I asked her tropheyness what she thought I should
>> make with it. She said a salsa. (She has a
>> talent I have never seen before for knowing
>> what things go together and what don't.)
>>
>> How do you make a salsa with a fresh Poblano?
>>
>> I have
>> -- fresh poblano
>> -- fresh onion and onion powder
>> -- tomatoes
>> -- chili powder: cayenne, ancho, chimayo
>> -- garlic fresh and powder
>> -- fresh Italian parsley
>> -- dried oregano
>> -- apple cider vinegar
>>
>> Do I cook the Poblano or other ingredients? What
>> proportions?
>>
>> Many thanks,
>> -T


On 09/29/2013 01:11 AM, Ozgirl wrote:
> When I make salsa I roughly chop tomatoes, onions, cucumbers with skin
> (I use Lebanese cucumbers, not sure what the equivalent is there)
> capsicums (bell peppers) and sometimes coriander (cilantro), depending
> what I am eating it with. Salt and pepper to taste and add your chilli.
> I don't cook my salsa.
>

Thank you!

I even have some fresh cucumbers I had to pick from
the freeze. The Poblano peppers taste like bell peppers
too, so a good subsitute.

Do you ever use vinegar?

-T