Tomato Salsa without Onions

My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic-tasting salsa without onions that derives some of its smoky flavor from roasted poblano pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.

• Preparation Time: 5 mins
• Cooking Time: 15 mins
• Total Time: 20 mins
• Calories: 7 Calories

Ingredients

• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1 cup chopped fresh cilantro
• 2 tablespoons lime juice
• 3 cloves garlic, peeled
• 1 poblano pepper
• 5 ripe tomatoes

Recipe Instructions

Step 1

Preheat the oven's broiler.

Step 2

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.

Step 3

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.