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 ripes tomatoes
- 1 cup chopped fresh cilantro
- 0.5 teaspoons ground cumin
- 1 teaspoon chili powder
- 2 tablespoons lime juice
Instructions
-
1
Preheat the oven's 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.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Lazy Bruschetta
Tomatoes and cheese are piled onto slices of bread and broiled. Easy bruschetta that even tomato haters will love.
Russian Pelmeni
Pelmeni are Russian meat-filled dumplings. Making them is a favorite family pastime during the long winter months. These dumplings are a common convenience food. Large batches can be frozen and quickly boiled or fried on demand. We usually double this recipe in our house and fold about 200 pieces. Pelmeni are usually served with sour cream or vinegar.
Chanterelle Mushroom Soup
Chanterelles have a lovely mellow flavor and a beautiful light-orange color. If you can't get your hands on chanterelles, really any other wild mushroom or store-bought chestnut mushrooms will do. Serve with a dollop of creme fraiche or sour cream.