Roasted Poblano and Tomato Salsa |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 12 |
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This salsa pairs well with tortilla chips, steak, chicken, and tacos. Store chilled for up to three days. Ingredients:
2 poblano chiles |
3 cups chopped seeded tomato |
1/2 cup finely chopped onion |
2 tablespoons chopped fresh cilantro |
1 tablespoon fresh lime juice |
1 teaspoon extra-virgin olive oil |
1/2 teaspoon salt |
Directions:
1. Preheat broiler.
2. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 6 minutes. Place in a heavy-duty zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins; chop chiles. Combine chiles, tomato, and remaining ingredients in a medium bowl; toss well.
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