Salsa To Die For
Yield
1 batchPrep
10 minCook
10 minReady
25 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
tomatoes
|
|
| 2 | each |
poblano peppers
|
*
|
| 3 | tablespoons |
olive oil
|
|
| 2 | tablespoons |
cilantro
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
tomatoes
|
|
| 2 | each |
poblano peppers
|
*
|
| 45 | ml |
olive oil
|
|
| 3E+1 | 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.
