Info
- Skill Level: Moderate
- Cost: Inexpensive
- Favorited: 1 Time
Can be made ahead of time.
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Roasted Poblano with Mango and Corn Salsa
Cookbook
Slightly bitter, slightly sweet, slightly spicy, poblano chiles add deep flavor to foods. Jalapeños are a fine substitute, especially the larger ones, which tend to be a bit milder. Serve this with meats, poultry, or chips.
Yield : Makes about 3 cups
Ingredients
- 1 poblano or 2 large jalapeño chiles
- Vegetable oil
- 1 large ripe mango, peeled, pitted, and cut into ¼-inch dice
- 1 ear fresh young corn, kernels cut from cob
- ½ cup finely diced sweet onion, such as Vidalia or Walla Walla
- 2 to 3 tablespoons fresh lime juice, to your taste
- 2 tablespoons finely chopped fresh cilantro leaves
- 2 tablespoons snipped fresh chives
- Salt and freshly ground black pepper
Directions
1. Lightly rub the poblano with oil and roast over a gas flame or under a broiler until blackened all over, turning occasionally. Transfer the chile to a bowl, cover with plastic wrap, and let steam until collapsed and cool. Peel, seed, and finely chop the chile.
2. In a medium-size bowl, combine the poblano, mango, corn, onion, lime juice, cilantro, and chives. Season with salt and pepper. Will keep, tightly covered, in the refrigerator for up to 2 days.
© 2005 Grace Parisi
Nutritional Information
Nutrients per serving
Nutritional information is based on 12 servings, uses 1 teaspoon of oil to rub on the pepper, and includes 1/2 teaspoon of added salt.
27 kcal
1 % daily value
25 % daily value
0 % daily value
81 mg
7 mg
1 g
4 g
1 g
6 g
0 mg
100 mg
0 g
1 g
1 % daily value
