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Poblano Salsa Caprese

A super tasty, super flexible salsa that goes well as an appetizer as in this Poblano Salsa Caprese and goes wonderful on seafood - more tomorrow on that.
Course Appetizer
Cuisine Fusion, Italian food, Mexican
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 8 people
Author Feed Your Soul Too

Ingredients

  • 3 Whole Roma Tomatoes diced
  • 1/4 Whole Yellow onion diced
  • 1 Whole Jalapeno diced
  • 1 Ear Corn kernels
  • 2 Whole Poblanos roasted & diced
  • 1/2 Whole Lemon squeezed
  • 6 Ounces Fresh Mozzarella sliced

Instructions

  1. Begin by roasting the poblanos in a 400 degree oven until the outside is charred. Remove and place in a paper grocery bag and let steam for at least 15 minutes. Remove from the grocery bag and peel the skin.  Dice and set aside.

    Microwave or grill the corn. Cut off the kernels.

    Dice the tomatoes, onion and jalapeno.  Add the corn and the poblanos. Squeeze the lemon on the salsa and mix well.

    Plate the sliced mozzarella and top with the salsa.

    Serve and enjoy!