This Blue Apron dinner was a near miss with me. All the components were good but just didn’t work well together. This one also tasted better on the second day as leftovers.
The salsa was the ingredient that was something I normally would not have added to the dinner and I can see using it again with some minor alterations. I tend to follow the recipe the first time and alter things the s cond time around. The reason it taste better to me on the second day was that the heat from the roasted poblano pepper came through. The salsa was a roasted poblano pepper and two roasted scallion bottoms. It also had a fresh Granny Smith apple, the green tops of the scallions, chopped cilantro and the juice of a lime. In this case, I think I will hav less apple in the future so the heat of the poblano can be more prominent.
It was a refreshing addition to he pork chops which had been rubbed with chili powders, cumin and coriander and seared. The other component as mashed sweet potatoes. They were really good. They were quite sweet and did not meld with the pork chops and salsa.
I have to say that before getting food from Blue Apron, any potato I tried to mash was a disaster both white and sweet. I am so grateful that I can finally add mashed to my cooking repertoire.