Two-Tomato Salsa with Poblanos Recipe

Name: Two-Tomato Salsa with Poblanos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 poblano chiles (4 ounces each); 1 small jalapeno chile; 2 small tomatoes, halved crosswise; 10 oil-packed sun-dried tomato halves, well drained and finely chopped; 1 tablespoon finely chopped flat-leaf parsley; 2 tablespoons minced cilantro; 1 small garlic clove, minced; 2 tablespoons minced red onion; 1 1/2 teaspoons fresh lime juice; Salt

Servings: persons

4 poblano chiles (4 ounces each)
1 small jalapeno chile
2 small tomatoes, halved crosswise
10 oil-packed sun-dried tomato halves, well drained and finely chopped
1 tablespoon finely chopped flat-leaf parsley
2 tablespoons minced cilantro
1 small garlic clove, minced
2 tablespoons minced red onion
1 1/2 teaspoons fresh lime juice
Salt

1
Roast the poblanos and jalapeno directly over a gas flame until charred all over.
2
Transfer to a bowl and cover with plastic wrap for 15 minutes to loosen the skins.
3
Rub off the charred skins with your fingers and remove the seeds and ribs.
4
Finely chop the poblanos and mince the jalapeno.
5
Working over a strainer set in a bowl, seed the tomatoes; press on the seeds to release the juices.
6
Finely chop the tomatoes and add to the tomato juices with the chiles.
7
Stir in the remaining ingredients and season with salt.
8
Let stand at room temperature for 3 hours before serving.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 poblano chiles (4 ounces each), 1 small jalapeno chile, 2 small tomatoes, halved crosswise, 10 oil-packed sun-dried tomato halves, well drained and finely chopped, and more.

Yes, Two-Tomato Salsa with Poblanos falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Two-Tomato Salsa with Poblanos

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