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Ingredients
- 1 1/2 cups boiling water
- 3 dried ancho chiles
- OR
- 1/2 teaspoon crushed red pepper
- 2 large poblano chiles
- 1 large yellow bell pepper
- 1 cup diced tomato
- 1/2 cup diced red onion
- 1/4 cup chopped fresh cilantro
- 3 tablespoons orange juice
- 2 tablespoons lime juice
- 2 tablespoons minced, seeded serrano chile
- 1/4 teaspoon salt
Preparation
Step 1
Combine water and ancho chiles in a small bowl; cover anchos, and let stand for 30 minutes or until soft. Drain well; seed and chop.
Preheat broiler. Cut poblanos and bell pepper in half lengthwise; discard seeds and membranes. Place poblanos and bell pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil for 10 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 10 minutes. Peel and dice poblanos and bell pepper.
Combine anchos, roasted poblanos and bell pepper, tomato, and the remaining ingredients in a medium bowl; cover salsa, and chill.
Serving Size: 1/4 cup