Three-Pepper Salsa

This recipe goes with Confetti Quesadillas

Yield: 9 servings (serving size: 1/4 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 26
  • Calories from fat: 14%
  • Fat: 0.4g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.2g
  • Protein: 1g
  • Carbohydrate: 5.6g
  • Fiber: 1.5g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 79mg
  • Calcium: 12mg

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

Preparation

  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.
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