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Roasting the veggies over an open fire brings a nice smoky flavor to this poblano salsa. Excellent with tortilla chips or served over fish tacos. Can easily be adjusted to be mild or spicy by leaving in or removing the jalape?o seeds.
Ingredients
- 1 medium poblano pepper
- 1 medium jalape?o pepper
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 small white onion, raw
- 1 clove garlic, minced
- ½ cup cilantro, minced
- 1 medium lime, juiced
- ¼ teaspoon chipotle powder
- salt to taste
Directions
Step 1
Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalape?o peppers.
Step 2
Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
Step 3
Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
Step 4
Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 16 | |
| Calories 19 | |
| % Daily Value * | |
| Sodium139mg | 6% |
| Total Carbohydrate4g | 1% |
| Dietary Fiber1g | 3% |
| Total Sugars2g | |
| Protein1g | |
| Vitamin C5mg | 24% |
| Calcium4mg | 0% |
| Iron0mg | 1% |
| Potassium28mg | 1% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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