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Three-Pepper Salsa *This spicy salsa is not for those who cannot take the heat. Ingredients 1-1/2 cups boiling water Three, dried ancho chilies or 1/2 teaspoon crushed red pepper 2 large poblano chilies 1 large yellow bell pepper 1 cup diced tomato 1/2 cup diced red onion 1/4 cup chopped fresh cilantro 3 tablespoons orange juice 2 tablespoons lime juice 2 tablespoons minced seeded serrano Chile 1/4 teaspoon salt Directions: 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. Yield: nine servings (serving size: 1/4 cup). Nutrition information per serving: Calories: 26 (14-percent from fat) Fat: 0.4g Saturated fat: 0.1g Protein: 1g Carbohdyrate: 5.6g Fiber: 1.5g Cholesterol: 0 Sodium: 79mg
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