Poblano-pine nut salsa
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | larges | Poblano peppers, roasted and |
| Peeled, left whole | ||
| 1 | Red bell pepper, roasted and | |
| Peeled, left whole | ||
| 1 | teaspoon | Chopped garlic |
| 1 | tablespoon | Lime juice |
| 1 | teaspoon | Chopped fresh marjoram |
| 1 | teaspoon | Olive oil |
| Salt and pepper | ||
| ¾ | cup | Pine nuts, toasted |
Directions
In a small bowl combine peppers, garlic, lime, marjoram, and oil. Mix and season. Just before serving, add the pine nuts to the salsa and stir well. Serve atop some grilled chicken breast or with chips.
Yield: 2 cups of salsa.
ESSENCE OF EMERIL SHOW#EE2219
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