prep 1:00 total 3:00
Roast one of the poblanos and all of the jalapeños over an open flame or under a broiler until skin is blackened. Then place in a small bowl and cover with plastic. Allow to sit for at least five minutes, then peel, remove the seeds, and dice.
Suggestion: If you get your salmon with the skin on, scale it and fry it into crackers to eat with.
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