Ingredients
16
16 servings
- •1 medium poblano pepper
- •1 medium jalapeno pepper
- •2 (14.5 ounce) cans fire-roasted diced tomatoes
- •1 small white onion, raw
- •1 clove garlic, minced
- •0.5 cup cilantro, minced
- •1 medium lime, juiced
- •0.25 teaspoon chipotle powder
- •salt to taste
Instructions
- Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeño peppers.
- Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
- Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
- Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.
Nutritional Facts
Per 16 servings
- Calories: 19
- Carbohydrate: 4g
- Fiber: 1g
- Protein: 1g
- Sugar: 2g
Related Recipes
Roasted Veggie Salsa
Roasted Spicy Salsa Verde
Grilled Poblano Queso Dip
Fire-Roasted Corn Salsa
Fire-Roasted Cherry Tomato Salsa
Grilled Poblano Frittata
Lime-Poblano Chicken Salad
Stuffed Poblano Peppers
Tomato Salsa without Onions
Fiery Red Salsa
Drunken Roasted Salsa
