Tomato Salsa without Onions

4.4
(18)

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.

1
Prep Time:
5 mins
Cook Time:
15 mins
Total Time:
20 mins
Servings:
24
Yield:
3 cups

Ingredients

  • 1 poblano pepper

  • 3 cloves garlic, peeled

  • 5 ripe tomatoes

  • 1 cup chopped fresh cilantro

  • ½ teaspoon ground cumin

  • 1 teaspoon chili powder

  • 2 tablespoons lime juice

Directions

  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)

7 Calories
0g Fat
2g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 24
Calories 7
% Daily Value *
Total Fat 0g 0%
Sodium 4mg 0%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 2%
Total Sugars 1g
Protein 0g
Vitamin C 6mg 30%
Calcium 6mg 0%
Iron 0mg 1%
Potassium 82mg 2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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