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    Meatless Monday – Pico de Gallo with Roasted Poblanos and Lime.

    If you’re hosting a Super Bowl party to cheer on the Patriots, there’s a good chance that you’ll serve chips and dip. As you peruse the tortilla chip section of the grocery store, it’s clear that some varieties are designed to stand up to a gooey seven layer dip, others are great for scooping thick sauces, and these light, crisp Organic Sea Salt & Lime Restaurant Style tortilla chips from New England’s own Late July pair beautifully with a refreshing pico de gallo. This lime-scented version is made with plum tomatoes, roasted poblanos, and jalapeno peppers. It’s a chip and dip duo that’s perfect to munch on as our team marches down the field.

    Pico de Gallo with Roasted Poblanos and Lime.

    Ingredients
    1 poblano pepper
    1 jalapeno
    5 to 6 plum tomatoes
    1 to 2 tablespoons minced white onion
    ¼ teaspoon minced garlic
    ¼ teaspoon lime zest
    ¼ teaspoon salt
    ⅛ teaspoon black pepper
    ⅛ teaspoon ground cumin
    1 tablespoon olive oil
    1 teaspoon lime juice
    ½ teaspoon cider vinegar
    2 tablespoons minced cilantro

    Directions
    Cut the tomatoes in half lengthwise and use a spoon to scoop out and discard the seeds. Cut the tomatoes into small dice and transfer them to a medium bowl. To the bowl of diced tomatoes, add the minced white onion, garlic, lime zest, salt, black pepper, ground cumin, olive oil, lime juice, and cider vinegar. Stir these ingredients together then set the bowl aside for at least 30 minutes – the salt and acid from the vinegar and lime juice will draw out the tomato’s juices and help reduce the pungent flavor and bite of the raw onion and garlic.

    Meanwhile, heat a broiler and position a rack 6 inches from the top. Place the poblano pepper and jalapeno on a sheet pan and broil until charred, turning the peppers frequently to achieve an even char. Transfer the peppers to a medium bowl and cover it with plastic wrap. The trapped steam will help the charred skin release from the flesh. After 2 to 3 minutes, use a paper towel to remove the charred skin. Remove the seeds from the roasted peppers and cut them into brunoise dice.

    Stir the minced peppers into the other salsa ingredients, taste, and adjust the flavor with more salt if desired. Serve the salsa at room temperature with tortilla chips.

    Kerry Stantonhttp://chefkerrystanton.com
    Kerry Stanton is a recipe writer, culinary instructor, and restaurant consultant. She writes for Dirty Water Media and the Boston Herald.“I will not settle for anything less than exceptional food at every meal. This doesn’t mean that I demand excessive extravagance or prized ingredients for breakfast, lunch and dinner - I just want well-cooked, properly seasoned food, presented beautifully. I think we all deserve this much.”

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