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Ingredients
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1 medium poblano pepper
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1 medium jalapeño pepper
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2 (14.5 ounce) cans fire-roasted diced tomatoes
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1 small white onion, raw
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1 clove garlic, minced
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½ cup cilantro, minced
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1 medium lime, juiced
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¼ teaspoon chipotle powder
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salt to taste
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 (per serving)
19 | Calories |
4g | Carbs |
1g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 16 | |
Calories 19 | |
% 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.