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Steak
Pico de Gallo Salsa
Yield: 4 Servings

4 RIPE TOMATOES
2 POBLANO CHILIES- ROASTED PEELED AND DE-SEEDED
1 RED ONION
1/2 CUP CILANTRO
1-2  LIMES
SALT TO TASTE
*Ingredient amounts may vary due to size and personal taste, if you prefer a hotter salsa add 1 JalapeƱo Chile (de-seeded and finely chopped)

TO ROAST POBLANO CHILES
Preheat oven to 500 degrees F.
Place the Poblano chilies on a greased baking sheet and brush lightly on all sides with 1 tablespoon of oil. Place sheet in oven and allow the chilies to blister, until blacken on all sides. Remove from the oven and transfer to a glass bowl. Cover with a dry dish towel and allow to cool. Carefully slit open each one and remove seeds and membrane. Set aside.

TO PREPARE SALSA
Cut ends off the tomatoes. Gently squeeze water out of each tomato. Rough chop.

Rough chop the roasted Poblano chilies.
Peel and rough chop the red onion.
Rough chop the Cilantro.

Cut the 2 limes in half and squeeze the juice over the chopped ingredients. Add salt to taste and toss together, transfer to a serving dish.


*You may make the salsa one day in advance, keep it cold in the refrigerator.

 

 
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