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I am a big believer in cast iron, so if you have a large cast iron skillet, get it out, and place the poblano peppers, garlic, tomato, and serrano chile peppers into it.
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If you do not have a cast iron skillet, you could lightly oil these items and place them on a baking sheet under a broiler and begin roasting them.
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You want everything blackened for the most part.
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So put your skillet over medium high heat.
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The serrano peppers will roast first, then the garlic, tomato, and then the poblano peppers.
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Once all sides of the vegetables are roasted, simply remove them from the skillet as they get blackened.
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Once the peppers have charred, remove them from the skillet and place them in a paper bag, or Ziplock bag.
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This will allow them to steam a bit so you can easily remove the outer skin.
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It is important that you do this.
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So after about ten minutes of being in the bag, remove the peppers, and carefully remove the skin.
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Take your thumb near the stem of the poblano and push in, pushing back the stem and exposing the seeds.
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Remove all of the seeds and discard the stem.
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Do this for all of the poblano peppers.
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Next, remove the skins of the garlic cloves.
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Once all of the vegetables have roasted and prepped, add them to the bowl of your blender.
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Add in the dark chocolate.
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Put the cover on the blender and give it a quick pulse.
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Next add in the water and salt.
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Cover and pulse about 8-10 times, or until you reach your desired salsa desired consistency.
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Place in a jar, seal, and store in the refrigerator to chill.
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When you are ready to serve this, remove it from the refrigerator and serve however you like.
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It can pretty much go with anything, but is really great with chicken, chips, or eggs.
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I gave a jar to one of my neighbors and he said he loved it.
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I loved it.
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My wife loved it.
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It must be good.
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Let me know what you think.
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Enjoy!
