Fire-Roasted Poblano Salsa

Roasting the poblano pepper, jalapeno pepper, and onion over an open fire brings a nice smoky flavor to this quick salsa.

• Preparation Time: 10 mins
• Cooking Time: 10 mins
• Total Time: 20 mins
• Calories: 19 Calories

Ingredients

• salt to taste
• 1 clove garlic, minced
• 1 medium lime, juiced
• 2 (14.5 ounce) cans fire-roasted diced tomatoes
• 1 medium poblano pepper
• 1 medium jalapeno pepper
• 1 small white onion, raw
• 0.5 cup cilantro, minced
• 0.25 teaspoon chipotle powder

Recipe Instructions

Step 1

Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.

Step 2

Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.

Step 3

Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.

Step 4

Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.