Recipe Details
Ingredients
-
1mediumpoblano pepper
-
1mediumjalapeño pepper
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2(14.5 ounce) cansfire-roasted diced tomatoes
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1smallwhite onion, raw
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1clovegarlic, minced
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½cupcilantro, minced
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1mediumlime, juiced
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¼teaspoonchipotle powder
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salt to taste
Cooking Directions
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Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeño peppers.
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Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
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Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
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Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe16 | |
| Calories19 | |
| % Daily Value * | |
| Sodium 139mg |
6% |
| Total Carbohydrate 4g |
1% |
| Dietary Fiber 1g |
3% |
| Total Sugars 2g |
|
| Protein 1g |
1% |
| Vitamin C 5mg |
5% |
| Calcium 4mg |
0% |
| Iron 0mg |
1% |
| Potassium 28mg |
1% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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