Ingredients and Weight:
- Roma tomatoes (5 pounds)
- Red onion (1 pound)
- Poblano pepper (1 large)
- Fresno pepper (1 medium)
- Jalapeño pepper (1 medium)
- Serrano pepper (1 small)
- Garlic cloves (3 cloves)
- Lime juice (1/2 cup)
- Fresh cilantro (1 bunch)
- Salt and pepper to taste
Preparation Time:
30 minutes
Cooking Time:
10 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Roast the poblano pepper over an open flame or under a broiler until charred. Place it in a bowl and cover with plastic wrap to steam for 20 minutes. Peel off the charred skin, remove the seeds, and chop the pepper.
- Dice the tomatoes, red onion, Fresno pepper, jalapeño pepper, and serrano pepper.
- Mince the garlic.
- Combine all the diced ingredients, roasted poblano pepper, garlic, lime juice, cilantro, salt, and pepper in a large bowl.
- Mix well and allow the flavors to blend for at least 1 hour, or up to overnight.
Nutritional Information:
- Calories: 120 per 1/2 cup
- Carbohydrates: 25 grams
- Protein: 1 gram
- Fat: 0 grams
Dish Characteristics:
- Smoky
- Spicy
- Flavorful
- Versatile, can be used as a dip, condiment, or marinade
- Made with fresh, readily available ingredients
User Comments:
- "The smokiness of the poblano pepper adds a unique depth of flavor."
- "The perfect balance of spicy and tangy, with just enough heat."
- "I love using it as a dip for tortilla chips and tacos."
- "It's so easy to make and always impresses my guests."
- "The freshness of the tomatoes and cilantro really shines through."
Special Precautions and Tips:
- Wear gloves when handling hot peppers to avoid irritation.
- Remove the seeds and ribs of the peppers to reduce their heat level.
- Taste the salsa before serving and adjust seasonings as desired.
- Store the salsa in an airtight container in the refrigerator for up to 5 days.
