This sweet and savory salsa is perfect on its own, or you can use it as a marinade.
poblano peppers, salsa, strawberries
1/2a yellow onion
1/2a lime, juiced
1/2tspground black pepper
small handful of chives
Set oven to broil. Place the whole poblano pepper and the strawberries on a baking sheet and place under the top element to roast for approximately 12 minutes. Keep an eye on them and flip the pepper after about 6 to 8 minutes once the top looks charred and the skin is blistered all over. The strawberries don’t really need to be flipped unless you notice them getting too burnt.
Remove from the oven and place the pepper immediately in a plastic bag. Seal it and let it steam for about 10 minutes. Let strawberries sit on the baking sheet to cool while the pepper steams.
Remove the pepper from the bag and the skin should easily peel off. Then slice it in half and remove the inside seeds. Place the pepper and strawberries in a food processor with the remaining ingredients. Pulse a few times until the ingredients are well combined. The texture of this salsa will be less chunky than the others since the pepper and strawberries are soft and cooked they’ll process into more of a purée.
Either use immediately as a marinade or chill in the fridge for 1 hour before serving as a salsa.