Broiled Chili Salsa
You can make the salsa ahead and refrigerate it, but the tomatoes will throw off a lot of liquid, so the salsa should be drained before serving. While the flavor won’t be quite the same, if you can’t find poblano peppers, substitute green bell peppers.
2 poblano peppers, halved lengthwise and seeded
1-1/2 pounds tomatoes, seeded and chopped
3 canned or bottled jalapeño peppers, finely chopped
1/4 cup jalapeño pepper sauce
1 tablespoon chili powder
3/4 teaspoon salt
1/2 teaspoon ground cumin
1/2 cup chopped fresh cilantro or basil
1/3 cup finely chopped red onion
1 Preheat the broiler. Place the poblano pepper halves on a broiler rack and broil 4 to 6 inches from the heat, turning them as they color, until charred, about 8 minutes. When cool enough to handle, peel, seed, and finely chop the peppers. Transfer to a medium bowl.
2 Add the tomatoes, jalapeño peppers, jalapeño pepper sauce, chili powder, salt, cumin, cilantro, and red onion, and stir to combine.
Makes 3 cups
Per 6 tablespoons: 35 calories, 0.6g total fat (0.1g saturated), 0mg cholesterol, 2g dietary fiber, 8g carbohydrate, 1g protein, 308mg sodium.