A micro single batch experiment. It was made using the last of poblano peppers from Living Earth Farm in the Southern Highlands. Sadly due to drought and other causes the farm had to shut. So this one is to honour Olivier and Falani’s delicious array of produce. Poblano peppers are not hot, but a little sweet and bitter. I decided to chargrill these on my charcoal BBQ. The result is a thick salsa verde that is great on grilled chicken, fish or anything you fancy. This product has been heat treated and cooked. There was a strictly limited and super small batch of these.
Poblano pepper (Living Earth Farm, Southern Highlands,NSW)
Organic Garlic (Braidwood, NSW)
Salt (Olssons, SA)
Red Wine Vinegar (Lirah, QLD)
Brown Sugar (CSL, QLD)
Green Chillies (my garden, Waterloo NSW)
Lime Juice (Haweskbury, NSW)
A great dipping sauce with grilled meats. Drizzle over homemade nachos. Mix with a little oil and use as a marinade for grilled prawns. Great with roasted cauliflower or broccoli wrapped up in a tortilla!