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My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic-tasting salsa without onions that derives some of its smoky flavor from roasted poblano pepper. I’ve taken to roasting the peppers in bulk so I can always have some on hand.
Ingredients
- 1 poblano pepper
- 3 cloves garlic, peeled
- 5 ripe tomatoes
- 1 cup chopped fresh cilantro
- ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons lime juice
Directions
Step 1
Preheat the oven's broiler.
Step 2
Place poblano pepper and garlic cloves on a medium baking sheet. Turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes.
Step 3
In a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder, and lime juice. Process using pulse setting until an evenly chunky texture is obtained. Chill until serving.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 24 | |
| Calories 7 | |
| % Daily Value * | |
| Total Fat0g | 0% |
| Sodium4mg | 0% |
| Total Carbohydrate2g | 1% |
| Dietary Fiber1g | 2% |
| Total Sugars1g | |
| Protein0g | |
| Vitamin C6mg | 30% |
| Calcium6mg | 0% |
| Iron0mg | 1% |
| Potassium82mg | 2% |
*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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