Janae Brown
INGREDIENTS
2 poblano peppers
1 jalapeno pepper, optional
½ lb fresh tomatoes
½ red onion
1 lime, juice of, about 2 tbsps
salt, to taste
cilantro, as a garnish
DIRECTIONS
1
Roast the poblano peppers (and jalapeno if using) under a broiler, or over a gas grill until the skins are roughly blackened and charred. Set them aside to cool.
2
Core the tomatoes and chop them roughly. Roughly chop the red onion. Lop off the stems of the peppers, (if using jalapenos, cut off stem and remove seeds) and put everything into a blender or food processor with the lime juice and a sprinkle of salt. Blend until combined. Add a few tablespoons of water if you wish to thin it out. Taste and add more salt if necessary.
3
Garnish with cilantro leaves and serve with chips, or over beans and rice.
CategoryAppetizers, Cuisine, Pantry, Spanish, Vegetable
Ingredients
2 poblano peppers
1 jalapeno pepper, optional
½ lb fresh tomatoes
½ red onion
1 lime, juice of, about 2 tbsps
salt, to taste
cilantro, as a garnish