This was an utterly delicious dish I had to make repeatedly this summer. The roasted poblanos are a great addition, but it's also delicious with just finely diced jalapenos. Also absolutely delicious served with breakfast egg sandwiches.
Ingredients
2 large, ripe tomatoes
3-4 jalapenos
3 poblanos
1 lime
2/3 cup cilantro
1 medium red onion
0.5 tsp cumin
salt
Preparation
Cut the poblanos in half, remove seeds and lay on a baking sheet skin-side-up. Broil until charred. Add to a sealed container and allow to steam. When cool, remove skins.
Mince the poblanos, onion, tomatoes, jalapeno. Add to a bowl.
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