I don’t know if you know this, but it was national TACO DAY a few weeks back… that is like the high holy holiday of all food days (ok national pancake day and doughnut day are close). I was ecstatic, is there anything better than having a reason to eat tacos? (let’s be honest, you don’t need a reason to eat tacos, you just eat tacos because they are amazing)
When considering what type of taco to make for such a sacred occasion the options seemed endless, until I realized that I had absolutely zero desire to go to the grocery store so I would simply have to make due with what we had at home (or could be purchased from Cookbook, the best organic market in all the land… that is on the corner by my house). I opted for a roasted potato, black bean taco with sauted sun burst tomatoes (oh my lord) and fire roasted poblano pepper salsa. Heaven? In my mouth? Yes.
-Poblano Pepper Salsa-
What you will need:
2 poblano peppers
juice from 2 limes
4 small (2 large) cloves garlic, peeled
1/3 cup cilantro
1 tsp sea salt
splash of water
Roast peppers and jalapeño until the skin is blackened, allow to cool and then rinse under cool water until all the black is peeled away and you are left with the soft fleshy skin underneath. Remove the stems, seeds, and veins from the peppers place into your blender. Add in the lime juice, garlic, cilantro, and sea salt. Blend on high until everything breaks down into a smooth liquid.
Pour over tacos, roasted sweet potatoes, scrambled eggs, or simply dip tortilla chips into this magical substance. If you are really ballsy and/or slightly masochistic, add an extra roasted jalapeño, it packs a punch that makes your temples sweat in the best way.