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

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

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.