Ingredients and Weight: - 4 large poblano peppers, roasted and peeled (about 2 pounds) - 1 onion, chopped (about 1 cup) - 4 garlic cloves, minced - 1 jalapeno pepper, seeded and minced (optional for heat) - 1/2 cup chopped fresh cilantro - 1/4 cup olive oil - 1 tablespoon lime juice - 1/2 teaspoon salt - 1/4 teaspoon black pepper
Preparation Time: 15 minutes
Cooking Time: 0 minutes
Difficulty Level: 1 (simple)
Preparation Method Steps: 1. Combine all ingredients in a food processor or blender. 2. Puree until smooth and well-combined. 3. Taste and adjust seasonings as desired.
Nutritional Information: Per 1/4 cup serving: - Calories: 25 - Fat: 1.5g - Carbohydrates: 4g - Protein: 1g - Fiber: 1g - Vitamin C: 40% DV
Dish Characteristics: - Smoky, flavorful, and slightly spicy - Perfect for dipping chips, tacos, burritos, or grilled meats - Versatile and easy to customize with different levels of heat and sweetness
User Comments: - "This salsa has the perfect balance of smokiness and heat. It's great for adding flavor to any Mexican dish." - "I love the roasted poblano peppers. They give the salsa a rich and complex flavor." - "This is the best salsa I've ever had. It's so flavorful and easy to make."
Special Precautions and Tips: - Use ripe and fresh poblano peppers for the best flavor. - If you prefer a spicier salsa, add more jalapeno or serrano pepper. - The salsa can be made ahead of time and stored in the refrigerator for up to 5 days.