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Harvest Poblano Pepper
Farm Recipe:
Easy Roasted Poblano Pepper Salsa
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Ingredients:
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2-3 fresh Poblano peppers
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1 small onion, finely chopped
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1-2 cloves garlic, minced
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1 tomato, diced
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Juice of 1 lime
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Salt and pepper to taste
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Fresh cilantro, chopped (optional)
Instructions:
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Preheat broiler or grill to high heat.
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Place Poblano peppers on a baking sheet or grill grate.
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Roast peppers under the broiler or on the grill, turning occasionally, until skin is charred and blistered, about 5-7 minutes per side.
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Remove peppers from heat and place in a bowl; cover with plastic wrap or a towel and let steam for 10 minutes.
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Peel off the charred skin, remove seeds and stems, and chop the roasted peppers.
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In a bowl, combine chopped peppers with onion, garlic, tomato, lime juice, salt, pepper, and cilantro (if using).
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Mix well and adjust seasoning to taste.
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Serve as a dip with tortilla chips or as a topping for tacos, grilled meats, or salads.
When is it "pick-perfect"?
Poblano peppers should be harvested when they are fully matured and have turned a deep, shiny green color. They should feel firm and have a thick, smooth skin.
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How to Harvest:
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Gently grasp the Poblano pepper near the stem.
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Twist the pepper slightly and pull it upwards to snap it off the plant. They should detach easily with a short stem.
Storage:
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Store freshly harvested Poblano peppers in a cool, dry place or in the refrigerator. Use them within a few days for optimal freshness and flavor.