Name: Fire-Roasted Poblano Salsa
Prep time: 10 min
Cook time: 10 min
Yield: 16
Ingredients: Poblano pepper - 1 medium; Jalapeno pepper - 1 medium; Fire-roasted diced tomatoes - 2 (14.5 ounce) cans; White onion, raw - 1 small; Garlic, minced - 1 clove; Cilantro, minced - ½ cup; Lime, juiced - 1 medium; Chipotle powder - ¼ teaspoon; Salt to taste - ¼ teaspoon

Ingredients for - Fire-Roasted Poblano Salsa

1. Poblano pepper 1 medium

2. Jalapeno pepper 1 medium

3. Fire-roasted diced tomatoes 2 (14.5 ounce) cans

4. White onion, raw 1 small

5. Garlic, minced 1 clove

6. Cilantro, minced ½ cup

7. Lime, juiced 1 medium

8. Chipotle powder ¼ teaspoon

9. Salt to taste ¼ teaspoon

How to cook deliciously - Fire-Roasted Poblano Salsa

1 . Stage

Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.

2 . Stage

Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.

3 . Stage

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.

4 . Stage

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.