Three-Pepper Salsa

Three-Pepper Salsa

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • cups boiling water

  • 3

    dried ancho chiles

  • OR

  • ½

    teaspoon crushed red pepper

  • 2

    large poblano chiles

  • 1

    large yellow bell pepper

  • 1

    cup diced tomato

  • ½

    cup diced red onion

  • ¼

    cup chopped fresh cilantro

  • 3

    tablespoons orange juice

  • 2

    tablespoons lime juice

  • 2

    tablespoons minced, seeded serrano chile

  • ¼

    teaspoon salt

Directions

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


Nutrition

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