- 8 ounces (~3 medium) Poblano chiles
- 1 small red onion cut into ¼” dice
- 4 ounces (hot-)smoked salmon* skin removed & flaked
- 1/2 teaspoon dried Mexican oregano
- Good olive oil
- Freshly squeezed lime juice
- Freshly ground black pepper
To Serve: Tortilla chips or crackers
Roast your poblanos over an open flame or under a broiler until blistered and blackened all over, 5-10 minutes. Place in a bowl and cover with plastic (or carefully slide into a large baggie and close. Allow to steam and cool for a bit and then rub off the skin and pull out the stem and seeds; rinse to remove any stray seeds or bits of skin, if needed. Chop into ¼” dice.
Rinse diced onion under cold water in a strainer. Shake dry.
Place everything in a bowl and toss gently to combine. You’ll just need a few squeezes of a lime, a drizzle of olive oil, and pepper to taste.
If not using immediately, cover and refrigerate. If you are…enjoy as a garnish or scooped up and eaten with chips or crackers like you would salsa (that’s how I like to eat it).
*note: by (hot-) smoked salmon, I mean the type of salmon…smoked in a smoker or using wood chips. It doesn’t need to be hot (temperature-wise) or hot (spice level). Although, if you want to use a smoked salmon with flavor (maple, peppercorn, spicy, whatever), I’m sure that would be tasty. Also feel free to try this with (cold-) smoked salmon (lox/gravlax), if you wish…I just love me some (hot-) smoked salmon, and it goes so perfectly here.
(From Heather at All Roads Lead to the Kitchen)