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.
Ingredients
- poblano pepper: 1 piece
- garlic: 3 clove (peeled)
- ripe tomatoes: 5 piece
- fresh cilantro: 1 cup (chopped)
- ground cumin: 0.5 tsp
- chili powder: 1 tsp
- lime juice: 2 Tbsp
Metric Conversion
Stages of cooking
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Preheat the oven's broiler.
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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.
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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.
