This post is sponsored by Garden of Eatin’. Thanks supporting our partners!
Today’s the day. I’m planting the herb, tomato, and vegetable starters I ran out of time to grow from seed. While I’m late to the game, other gardeners and farmers are harvesting the first strawberries and vegetables of the season.
I’m looking forward to those tomatoes, though folk wisdom holds that they won’t arrive until the Fourth of July. In the meantime, bright red, drippingly sweet strawberries are a perfect consolation. And not just where desserts and breakfasts are concerned. Like tomatoes, strawberries are surprisingly good at taking in and transforming favors.
Here, they meld perfectly with smoky roasted poblano and jalapeño peppers, plus shallot, cilantro, and lime. I’ve found the secret to any great salsa is finding the perfect balance between acid and salt, and that holds here too, even against sweet strawberries.
Of course, a salsa is only as good as the vehicle by which the salsa is conveyed, and that’s a job Garden of Eatin’ Organic Blue Corn Bowls are perfectly suited for. Garden of Eatin’ Bowls have just three ingredients and are made with organic whole corn kernels. Tiny flecks of corn and great flavor come through in every textured, perfectly salted bite. I love the bowl shape too – for those of us looking to maximize salsa to chip ratios, this is it. Whether you’re celebrating Cinco de Mayo or just the beginning of cookout season, Garden of Eatin’ has the perfect chip for the occasion. To learn more about Garden of Eatin’, check out their page on Facebook.
- 1 poblano pepper, rinsed and completely dried
- 1 jalapeno, rinsed and completely dried
- 2 cups finely chopped strawberries
- 2 tablespoons minced shallot
- 2 - 3 tablespoons freshly squeezed lime juice (about 1 medium lime)
- sea salt to taste
- 1/4 teaspoon chili powder
- 1/4 cup minced cilantro
- 2 tablespoons minced chives and chive blossoms for garnish
- Garden of Eatin' Organic Blue Corn Bowls for serving
- Turn broiler to high. Set poblano and jalapeño peppers on a broiler pan and slide into oven. Roast, turning every 2 - 3 minutes, until the skin of both is blackened all over. Set peppers in a sealed brown paper bag to steam for 10 minutes. Under cold running water, peel off skin, pull out stem, and remove seeds.
- To make the salsa, fold minced roasted peppers into strawberries. Add shallot, 2 tablespoons lime juice, a generous pinch sea salt, and chili powder. Fold in cilantro and chives. Taste, and add more lime juice or sea salt as needed. Garnish with chive blossoms.
- Cover and refrigerate for up to two days. Allow salsa to come to room temperature before serving. Serve salsa with Garden of Eatin' Organic Blue Corn Bowls.
Disclosure: This post is sponsored post in partnership with Garden of Eatin’. I was compensated for my time, but as always, all opinions expressed here are my own. Thanks for supporting the brands we love!