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Suggest a better descriptionTry this: Roast 2 fresh poblano peppers over a gas flame. Carefully wrap in paper towels and place in a plastic bag for 5 minutes. Rub skin off peppers, seed and chop. Combine with 1 large chopped tomato (about 1 1/2 cups), 1 tablespoon chopped onion and 1 large chopped clove garlic. Whisk together the juice of 1 large lime, 3 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper and pour over peppers. Add 2 tablespoons chopped fresh cilantro and cover. Refrigerate a few hours before serving. Philip Schulz PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)
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Serving Size: 1 Serving (15g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 3 | ||
Calories from Fat: 0 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0.8mg | 0 % | |
Potassium 36.4mg | 1 % | |
Total Carbohydrate 0.6g | 0 % | |
Dietary Fiber 0.2g | 1 % | |
Sugars, other 0.4g | ||
Protein 0.1g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 3
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