Broiled Chili Salsa
You can make the salsa ahead and refrigerate it. The tomatoes will throw off a lot of liquid, so the salsa should be drained before serving. If you can't find poblano peppers, substitute green bell peppers although the flavor will not be quite the same.
  • 2 poblano peppers, halved lengthwise and seeded
  • 1-1/2 pounds tomatoes, seeded and chopped
  • 3 pickled jalapeño peppers, finely chopped
  • 1/4 cup jalapeño pepper sauce
  • 1 tablespoon chili powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/2 cup chopped fresh cilantro or basil
  • 1/3 cup finely chopped red onion

1. Preheat the broiler. Place the poblano pepper halves on a broiler rack and broil 4 to 6 inches from the heat, turning them as they color, until charred, about 8 minutes. When cool enough to handle, peel, seed, and finely chop the peppers. Transfer to a medium bowl.

2. Add the tomatoes, jalapeño peppers, jalapeño pepper sauce, chili powder, salt, cumin, cilantro, and red onion, and stir to combine.

Nutritional Information
Per 6 tablespoons: 35 calories, 0.6g total fat (0.1g saturated), 0mg cholesterol, 2g dietary fiber (.4g soluble), 8g carbohydrate, 1g protein, 308mg sodium.
Good source of: capsaicin, potassium, vitamin B6, vitamin C.

Date Published: 09/19/2005 > Printer-friendly Version
3 cups

Prep Time