Roasting peppers over a direct stovetop flame is a great technique to use as the weather gets warmer and oven usage decreases. I especially love roasting Poblano peppers because they deliver a clean, peppery taste with just a subtle kick of heat. When combined with the rich, meaty flavor of black beans it creates a unique base for a mildly spicy salsa. The extra planning involved in cooking dry beans is well worth the wait and similar to soup, salsa tastes better after it sits for a while so the more planning, the better.
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- 2/3 cup dry black beans (equates to 1 1/2 cups cooked/canned)
- 1 teaspoon ground cumin
- 1 bay leaf
- salt 2 tsp, divided
- 3 poblano peppers
- 4 vine tomatoes
- 3 cloves garlic, chopped
- 1/2 medium-sized white onion, diced
- 1 jalapeño pepper, diced
- 1/2 cup cilantro, chopped
- juice of 1 lime
- In small bowl, cover dry black beans in 2 inches of water for 8 hours to hydrate. If you are in a time crunch and really need to use canned bans, substitute with one 15-ounce can.
- Stir together soaked black beans, cumin, bay leaf and 1 teaspoon of salt. Heat over low boil until beans are thoroughly cooked, abut one hour. Turn heat off and let beans cool completely.
- Roast poblano peppers over direct flame until charred on all sides. Remove from heat. Remove the cores, seeds, and inner ribs. Peel off the blackened skins to expose the deep green interior. Chop poblano pepper into medium sized pieces.
- Combine all other ingredients in medium bowl along with remaining 1 teaspoon of salt. Pulse carefully in a food processor until desired texture is achieved.