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broiling Mexican, Southwestern
Roasted Poblano with Mango and Corn Salsa

Photo by: Joseph DeLeo
Comments: 0
 

Recipe

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 (% daily value)

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.

27kcal (1%)
5mg (1%)
15mg (25%)
11mcg RAE (0%)
81mg
7mg
1g
4g
1g
6g
0mg (0%)
100mg (4%)
0g (0%)
1g (1%)
0mg (1%)
 

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