| Appetizers | Index of Recipes |If you have questions or comments, please call Wellness at 556.3334, e-mail us at wellness@iwu.edu, or stop by our office in the Shirk Center.
Roasted Poblano and Tomato Salsa
This salsa pairs well with tortilla chips, steak, chicken, and tacos. Store chilled for up to three days.
2 poblano chiles
3 cups chopped seeded tomato
1/2 cup finely chopped onion
2 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
1 teaspoon extra-virgin olive oil
1/2 teaspoon salt
Preheat broiler.
Place chiles on a foil-lined baking sheet; broil 3 inches from heat for 8 minutes or until blackened, turning after 6 minutes. Place in a heavy duty zip-top plastic bag; and seal. Let stand 15 minutes. Peel and discard skins; chop chiles. Combine chiles, tomato, and remaining ingredients in a medium bowl; toss well.
Yield: 12 servings (serving size =1/4 cup)
| Appetizers | Index of Recipes |If you have questions or comments, please call Wellness at 556.3334, e-mail us at wellness@iwu.edu, or stop by our office in the Shirk Center.
