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
How to Make It
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.
This salsa when I first tried it in 1998, became my gateway drug to the possibilities of peppers, peppers, peppers. These days you'll find me in the farmer's market in the summer blindly purchasing as many varieties as possible to mix and match into recipes. This recipe taught me how to quick roast and peel peppers, the idea to have some raw and some roasted to have a mix of textures, playing with color, etc. I am now pretty well known for my concoctions and get requests all of the time from friends and family for my secret. And it all started with this one. Thanks Cooking Light!
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