Description
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.
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
Instructions
- Preheat the oven’s 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.
Prep Time: 5 mins
Cook Time: 15 mins
Total Time: 20 mins
Servings: 24