Tomato Salsa without Onions |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 3 |
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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 |
1/2 teaspoon ground cumin |
1 teaspoon chili powder |
2 tablespoons lime juice |
Directions:
1. Preheat the broiler.
2. 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.
3. 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.
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