- 1 poblano pepper
- 3 cloves garlic, peeled
- 5 ripe tomatoes
- 1 cup chopped fresh cilantro
- 1/2 teaspoon ground cumin
- 1 teaspoon chili powder
- 2 tablespoons lime juice
- Preheat the broiler.
- Place poblano pepper and garlic cloves on a medium baking sheet. Turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes.
- In a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder and lime juice. Process using pulse setting until an evenly chunky texture is obtained. Chill until serving.
04/08/2018
recipepes.com
Tomato Salsa without Onions, recipe
PT15M
PT1H
5
455 calories