Ingredients
4
4 servings
- •1 large poblano pepper
- •1 teaspoon olive oil
- •1 cucumber - peeled, seeded, and diced
- •½ cup onion, finely diced
- •2 ½ pounds fresh ripe tomatoes - stemmed, peeled, and seeded
- •1 jalapeno pepper, stemmed and chopped
- •3 cloves garlic, smashed
- •1 lime, juiced
- •1 teaspoon white sugar
- •1 teaspoon salt
- •½ teaspoon freshly ground black pepper
- •½ teaspoon ground cumin
Instructions
- Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
- Combine cucumber and onion in a bowl. Set aside.
- Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
- Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.
Nutritional Facts
Per 4 servings
- Calories: 101
- Carbohydrate: 21g
- Fat: 2g
- Fiber: 6g
- Protein: 4g
- Sugar: 11g
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