Roasting the veggies over an open fire brings a nice smoky flavor to this quick salsa. Excellent with tortilla chips or served over fish tacos. Can easily be adjusted to be mild or spicy by leaving in or removing the jalapeno seeds.

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Recipe Summary

prep:
10 mins
cook:
10 mins
additional:
5 mins
total:
25 mins
Servings:
16
Yield:
4 cups
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.

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  • 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.

Nutrition Facts

19 calories; protein 0.6g; carbohydrates 4.1g; sodium 139.2mg. Full Nutrition
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