Recipe Results: Cooking with Paula Deen

By Stina

Ingredients

• 4 red jalapeños, halved and seeded
• 3 poblano peppers, halved and seeded
• 1 (28-ounce) can diced tomatoes
• 1 (10-ounce) can diced tomatoes with green chiles
• 1 cup packed fresh cilantro leaves
• 2 cloves garlic, minced
• 1/2 cup chopped onion
• 2 tablespoons fresh lime juice
• 1 teaspoon salt
• Assorted tortilla chips

Details

Adapted from cookingwithpauladeen.com

Preparation

Step 1

Preheat oven to 425°. Line a rimmed baking sheet with aluminum foil.
Place jalapeño and poblano peppers, cut sides down, on prepared baking sheet. Bake for 20 minutes or until peppers look blistered. Place peppers in a resealable plastic bag; seal. Let stand for 10 minutes. When peppers are cool enough to handle, peel peppers, discarding charred skin.
In the work bowl of a food processor, combine peppers, diced tomatoes, diced tomatoes with green chiles, cilantro, and garlic; process until chunky. Add onion, lime juice, and salt; pulse until combined. Store, covered, in refrigerator up to 1 week. Serve with tortilla chips