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Salsa To Die For

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Submitted by sligoe

YIELD

1 batch

PREP

10 min

COOK

10 min

READY

25 min

Ingredients

1 1
EACH EACH TOMATOES
2 2
EACH EACH POBLANO PEPPERS *
3 45
TABLESPOONS ML OLIVE OIL
2 3E+1
TABLESPOONS ML CILANTRO

Directions

Roast 2 fresh poblano peppers over a gas flame.

Carefully wrap in paper towels and place in a plastic bag for 5 minutes.

Rub skin off peppers, seed and chop.

Combine with 1 large chopped tomato (about 1½ cups), 3 tablespoons olive oil.

Add 2 tablespoons chopped fresh cilantro and cover.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 41g (1.4 oz)
Amount per Serving
Calories 91 97% from fat
 % Daily Value *
Total Fat 10g 15%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 1%
Sugars g
Protein 1g
Vitamin A 5% Vitamin C 7%
Calcium 0% Iron 1%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
 

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