Roasted Poblano and Tomato Salsa

Vegetarian
Vegan
Gluten Free
Dairy Free
Health score
8%
Roasted Poblano and Tomato Salsa
45 min.
12
17kcal

Suggestions


Are you ready to elevate your snacking game with a burst of flavor? This Roasted Poblano and Tomato Salsa is the perfect addition to your antipasti platter, starter, or simply as a delightful snack. With its vibrant colors and fresh ingredients, this salsa not only looks appetizing but also delivers a refreshing taste that will tantalize your taste buds.

Imagine the smoky aroma of roasted poblano chiles mingling with the sweetness of ripe tomatoes, all brought together with a hint of zesty lime and the fragrant touch of fresh cilantro. This salsa is not just a treat for your palate; it’s also a healthy choice, being vegetarian, vegan, gluten-free, and dairy-free. At just 17 calories per serving, you can indulge guilt-free!

Whether you’re hosting a gathering or simply enjoying a quiet evening at home, this salsa is incredibly versatile. Serve it with tortilla chips for a classic appetizer, or use it as a topping for tacos, grilled vegetables, or even as a zesty dressing for salads. The preparation is quick and easy, taking only 45 minutes from start to finish, making it a perfect recipe for both novice cooks and seasoned chefs alike.

So, gather your ingredients and get ready to impress your friends and family with this delicious Roasted Poblano and Tomato Salsa. Your taste buds will thank you!

Ingredients

  • tablespoons cilantro leaves fresh chopped
  • tablespoon juice of lime fresh
  • teaspoon olive oil extra virgin extra-virgin
  • 0.5 cup onion finely chopped
  •  poblano pepper 
  • 0.5 teaspoon salt 
  • cups tomatoes seeded chopped

Equipment

  • bowl
  • baking sheet
  • aluminum foil
  • broiler
  • ziploc bags

Directions

  1. Preheat broiler.
  2. Place chiles on a foil-lined baking sheet; broil 3 inches from heat 8 minutes or until blackened, turning after 6 minutes.
  3. Place in a heavy-duty zip-top plastic bag; seal.
  4. Let stand 15 minutes. Peel and discard skins; chop chiles.
  5. Combine chiles, tomato, and remaining ingredients in a medium bowl; toss well.

Nutrition Facts

Calories17kcal
Protein12.33%
Fat21.56%
Carbs66.11%

Properties

Glycemic Index
8.92
Glycemic Load
0.58
Inflammation Score
-4
Nutrition Score
3.109130428699%

Flavonoids

Eriodictyol
0.03mg
Hesperetin
0.11mg
Naringenin
0.26mg
Luteolin
0.94mg
Isorhamnetin
0.33mg
Kaempferol
0.09mg
Myricetin
0.05mg
Quercetin
2.05mg

Nutrients percent of daily need

Calories:16.61kcal
0.83%
Fat:0.45g
0.69%
Saturated Fat:0.07g
0.44%
Carbohydrates:3.1g
1.03%
Net Carbohydrates:2.2g
0.8%
Sugar:1.76g
1.96%
Cholesterol:0mg
0%
Sodium:99.68mg
4.33%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:0.58g
1.16%
Vitamin C:21.94mg
26.59%
Vitamin A:388.93IU
7.78%
Vitamin K:4.85µg
4.62%
Vitamin B6:0.08mg
4.14%
Potassium:134.56mg
3.84%
Manganese:0.08mg
3.8%
Fiber:0.9g
3.62%
Folate:9µg
2.25%
Vitamin E:0.33mg
2.19%
Copper:0.04mg
1.91%
Vitamin B1:0.03mg
1.9%
Magnesium:6.87mg
1.72%
Vitamin B3:0.33mg
1.63%
Phosphorus:15.05mg
1.5%
Iron:0.19mg
1.04%
Source:My Recipes