See more
Roasted Poblano and Tomato Salsa

Roasted Poblano and Tomato Salsa

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

This recipe goes with Grilled Chicken Breast, Grilled Flank Steak

Cooking Light AUGUST 2009

  • Yield: 12 servings (serving size: 1/4 cup)


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 18
  • Fat: 0.5g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.3g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.6g
  • Carbohydrate: 3.2g
  • Fiber: 0.8g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 100mg
  • Calcium: 7mg

Go to Full Version of

Roasted Poblano and Tomato Salsa Recipe