Salsa to die for

Yield: 8 servings

Measure Ingredient
1 \N Tomatoes
2 \N Pablono peppers

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)

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