My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it’s smokey flavor from the roasted pepper. I’ve taken to roasting the peppers in bulk so I can always have some on hand.
Original recipe makes 3 cups
Ingredients
1 poblano pepper
3 cloves garlic, peeled
5 ripe tomatoes
1 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons lime juice
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PREP
5 mins
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COOK
15 mins
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READY IN
20 mins
Directions
- Preheat the broiler.
- 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.
- 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
Calories: 7 kcal
Carbohydrates: 1.5 g
Cholesterol: 0 mg
Fat: 0.1 g
Fiber: 0.5 g
Protein: 0.3 g
Sodium: 4 mg
