Roasted Poblano and Tomato Salsa

recipe

This salsa pairs well with tortilla chips, steak, chicken, and tacos. Store chilled for up to three days.

Yield:

12 servings (serving size: 1/4 cup)

Recipe from

Nutritional 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

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

Preparation

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.

Note:

David Bonom,

August 2009
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