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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
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This recipe goes with Confetti Quesadillas Ingredients:
1 1/2 cups boiling water |
3 dried ancho chiles or 1/2 teaspoon crushed red pepper |
2 large poblano chiles |
1 large yellow bell pepper |
1 cup diced tomato |
1/2 cup diced red onion |
1/4 cup chopped fresh cilantro |
3 tablespoons orange juice |
2 tablespoons lime juice |
2 tablespoons minced seeded serrano chile |
1/4 teaspoon salt |
Directions:
1. Combine water and ancho chiles in a small bowl; cover anchos, and let stand for 30 minutes or until soft. Drain well; seed and chop.
2. Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice poblanos and bell pepper.
3. Combine anchos, roasted poblanos and bell pepper, tomato, and the remaining ingredients in a medium bowl; cover salsa, and chill.
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