My F&W
quick save (...)

Two-Tomato Salsa with Poblanos

  • SERVINGS: MAKES ABOUT 2 CUPS
  • MAKE-AHEAD
  • VEGETARIAN
  1. 4 poblano chiles (4 ounces each)
  2. 1 small jalapeño chile
  3. 2 small tomatoes, halved crosswise
  4. 10 oil-packed sun-dried tomato halves, well drained and finely chopped
  5. 1 tablespoon finely chopped flat-leaf parsley
  6. 2 tablespoons minced cilantro
  7. 1 small garlic clove, minced
  8. 2 tablespoons minced red onion
  9. 1 1/2 teaspoons fresh lime juice
  10. Salt
  1. Roast the poblanos and jalapeño directly over a gas flame until charred all over. Transfer to a bowl and cover with plastic wrap for 15 minutes to loosen the skins. Rub off the charred skins with your fingers and remove the seeds and ribs. Finely chop the poblanos and mince the jalapeño. Working over a strainer set in a bowl, seed the tomatoes; press on the seeds to release the juices. Finely chop the tomatoes and add to the tomato juices with the chiles. Stir in the remaining ingredients and season with salt. Let stand at room temperature for 3 hours before serving.
Notes 1/4 cup serving Calories 53 kcal, Protein 1.4 gm, Carbohydrate 7.2 gm, Cholesterol 0, Total Fat 2.8 gm, Saturated Fat .4 gm Serve With Chips, tacos and burritos.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Already looking forward to next year (June 19-21, 2015)? Relive your favorite moments from the culinary world's most sensational weekend in the Rocky Mountains.