Three-Pepper Salsa

Cooking Light
9 servings (serving size: 1/4 cup)


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1 1/2 cups boiling water
3 dried ancho chiles or 1/2 teaspoon crushed red pepper
2 large poblano chiles
1 large yellow bell pepper
1 cup diced tomato
1/2 cup diced red onion
1/4 cup chopped fresh cilantro
3 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons minced seeded serrano chile
1/4 teaspoon salt


Combine water and ancho chiles in a small bowl; cover anchos, and let stand for 30 minutes or until soft. Drain well; seed and chop.

Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice poblanos and bell pepper.

Combine anchos, roasted poblanos and bell pepper, tomato, and the remaining ingredients in a medium bowl; cover salsa, and chill.

Created date

April 1998

Nutritional Information

Calories 26
Caloriesfromfat 14 %
Fat 0.4 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.2 g
Protein 1 g
Carbohydrate 5.6 g
Fiber 1.5 g
Cholesterol 0.0 mg
Iron 0.6 mg
Sodium 79 mg
Calcium 12 mg