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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.
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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.
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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.