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
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