See Also: Mexico · Sauces and Marinades
Roasted Green Chili Salsa
1 green bell pepper
1-2 poblano or other mild green chile
1 small red or green jalapeno
1/4 cup chopped sweet onion
2-3 tablespoons chopped cilantro
2 teaspoons extra virgin olive oil
1/2 teaspoon fine sea salt
1-2 teaspoons lime juice
On an open flame, roast the chili peppers a few minutes, turning constantly, until nicely browned. Place in a bowl and cover to steam for about 15 minutes, and then peel and dice them into a bowl. (be careful with the jalapeno, wear plastic gloves or baggies on your hands). Add remaining ingredients, seasoning to taste. Set aside for about 1/2 hour before serving to allow flavors to blend.
Recipe created 2000-06-06.
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