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Three-Pepper Salsa

Yield 9 servings (serving size: 1/4 cup)

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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