Salsa to die for
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | Tomatoes | |
| 2 | Pablono peppers | |
Directions
Try this: Roast 2 fresh poblano peppers over a gas flame. Carefully wrap in paper towels and place in a plastic bag for 5 minutes. Rub skin off peppers, seed and chop. Combine with 1 large chopped tomato (about 1½ cups), 1 tablespoon chopped onion and 1 large chopped clove garlic. Whisk together the juice of 1 large lime, 3 tablespoons olive oil, ¼ teaspoon salt, ¼ teaspoon pepper and pour over peppers. Add 2 tablespoons chopped fresh cilantro and cover.
Refrigerate a few hours before serving. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)