Poblano Pepper Salsa



1 lb. Tomatoes (variety doesn’t matter)

4 Large Poblano Peppers

1/3 C Cilantro, chopped

1 Lime, juiced

1/2 Red Onion, fine diced

1/2 tsp. Garlic Powder

Salt, Sugar and Pepper to taste


-Preheat oven to 450 degrees. Foil line a baking sheet, coat sheet in olive oil.

-Cut tomatoes in half and cut a slit in skin sides of both halves.  Place cut side down on pan.  Coat peppers in oil, and place on pan.


-Bake 15 minutes, turning peppers over half way through cooking time.

-Remove from oven and place peppers in plastic bag and allow to rest for 10-15 minutes.  Allow tomatoes to cool until cool enough to touch.

-Remove skins from tomatoes, dice and place in bowl.  Remove peppers from bag and peel skin off.  Can remove seeds if you want milder salsa.  Place in bowl with remaining ingredients.

Refrigerate leftovers.  Enjoy!


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