Ingredients

The following ingredients have 1 Servings
  • 2 poblano peppers
  • 1/2 pound tomatoes, cored
  • 1/2 small red onion
  • 1 lime, juiced, about 2 tablespoons
  • Chunky salt
  • Cilantro leaves, to garnish

Instruction

  • Roast the poblano peppers over a gas burner (leave them directly on the burner grate and turn them occasionally), under a broiler, or over a gas grill until the skins are roughly blackened and charred. (See more instructions here on roasting peppers.) Set them aside to cool.
  • Core the tomatoes and chop them roughly. Roughly chop the red onion. Lop off the stems of the peppers, and put everything into a blender or food processor with the lime juice and a sprinkle of salt. Blend until combined. Add a few tablespoons of water if you wish to thin it out. Taste and add more salt if necessary.
  • Garnish with cilantro leaves and serve with chips, or over beans and rice.