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Roasted Poblano and Tomato Salsa

Yield 12 servings (serving size: 1/4 cup)
This salsa pairs well with tortilla chips, steak, chicken, and tacos. Store chilled for up to three days.

Ingredients

  • 2 poblano chiles
  • 3 cups chopped seeded tomato
  • 1/2 cup finely chopped onion
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon fresh lime juice
  • 1 teaspoon extra-virgin olive oil
  • 1/2 teaspoon salt

Nutrition Information

  • calories 18
  • fat 0.5 g
  • satfat 0.1 g
  • monofat 0.3 g
  • polyfat 0.1 g
  • protein 0.6 g
  • carbohydrate 3.2 g
  • fiber 0.8 g
  • cholesterol 0.0 mg
  • iron 0.2 mg
  • sodium 100 mg
  • calcium 7 mg

How to Make It

  1. Preheat broiler.

  2. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins; chop chiles. Combine chiles, tomato, and remaining ingredients in a medium bowl; toss well.