This spicy Three-Pepper Salsa with poblano peppers is not for those who cannot take the heat.
1-1/2 cup boiling water
3 dried ancho chilies or 1/2 teaspoon crushed red pepper
2 large poblano chilies
1 large yellow pepper
1/4 cup chopped fresh cilantro
3 tablespoons orange juice
2 tablespoons lime juice
2 tablespoons minced seeded serrano Chile
1/4 teaspoon alt
Combine water and ancho chilies in a small bowl; cover anchos, and let stand for 30 minutes or until soft. Drain well; seed and chop.
Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand.
Broil for 10 minutes or until blackened. Place them in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice poblanos and bell pepper.
Combine anchos, roasted poblanos and bell pepper, tomato, and the remaining ingredients in a medium bowl; cover salsa, and chill.
Recipe makes 9 servings.
Serving size: 1/4 cup
Calories: 26; Total Fat: 0.4g; Saturated Fat: 0.1g; Cholesterol: 0mg; Sodium: 353mg; Carbohydrates: 5.6g; Protein: 1g; Fiber: 1.5g
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