My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic-tasting salsa without onions that derives some of its smoky flavor from roasted poblano 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
Directions:
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 / Cooking time: 15 mins / Total time: 20 mins
Serving: 24 / Yield: 3 cups
Calories: 7.0
Anne R. Jacinto is an engaging writer with a zest for blending literary insight with digital trends. Keen on research, she delves into global events and the stories behind influential figures, offering readers a glimpse into the lives of celebrities worldwide.
