We are back! We had such a wonderful Babymoon. Relaxing at the beach, hangin' on the boat, and eating our way across the island was just what I needed. I'm pretty sure we won't have such a relaxing vacation like this one on our agenda for years to come. That's ok though, our baby girl will be here in 93 days, and I couldn't be more excited :)
I just wanted to share a few pictures with you today, then we'll get into the good eats across the island tomorrow. I also have a little recipe for ya.
Our awesome deck with a view...
Fun time with Tiff and Mary in their pool :)
Fun on the boat:
There will definitely be more to come! Now on to this recipe. I made this for tacos before we left town last week, but it would be great as an app with some chips. It's delicious and fresh!
To roast a poblano, all you need to do is place it in the oven on broil, and flip it after about 10 minutes. When you remove the pepper, place it in a bowl and cover it to trap the steam. The skin should peel right off!
I also chose to use fresh corn in this salsa, instead of charring it. I'm loving fresh, raw corn lately. So delicious when it's in season.
Trust me, this is an awesome app, or garnish - whatever you're in the mood for. I was eating it by the spoonful!
POBLANO, CORN, AND AVOCADO SALSA
1 poblano, roasted with skins removed
1-2 ears of fresh corn, off the cob
1 avocado, diced
Juice of 1/2 lime (or more to taste)
1/2 tsp cumin
3 tbs green onion, diced
3 tbs cilantro, minced
salt and pepper to taste
Combine all ingredients in a small bowl and stir to combine. Tasta nd season with salt and pepper if needed. Serve as a garnish on tacos or as a dip with tortilla chips.