Grilled chile salsa

Yield: 1 Servings

Measure Ingredient
3 larges Tomatoes, diced
1 \N Onion, peeled and chopped
⅓ cup Fresh cilantro, chopped
3 tablespoons Fresh lime juice
2 \N Poblano peppers, grilled and chopped
1 teaspoon Minced garlic

This salsa recipe is from a local grocery store's (HEB) newspaper ad.

Grilling the poblano peppers gives it a nice smoky flavor. (If you would like directions on grilling the peppers email me, I don't want this to get much longer).

Combine all ingredients in a bowl and season with salt and pepper to taste.

Refrigerate for 1 hour to blend flavors. Serve with your favorite Tex-Mex dish. (We layer "refried" beans between 2 low fat flour tortillas and a little FF or LF cheese, top with salsa and cut into triangles for a great quesadilla).

Posted to fatfree digest V96 #250 From: adritter@... (Alfred Ritter) Date: Mon, 9 Sep 1996 14:14:44 -0500 (CDT)

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