This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Old-Fashioned Pancakes See how to make classic diner-style pancakes. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

Posted:

| View All »

left

1 of 15

right

Tomato Salsa without Onions

By: Susan Baker

"My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper. I've taken to roasting the peppers in bulk so I can always have some on hand."

Rate/Review | Read Reviews (7)

What to Drink?
	Sauvignon Blanc
	Margaritas to Die For
	Beer

Prep Time:
5 Min

Cook Time:
15 Min

Ready In:
20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 3 cups

Ingredients

1 poblano pepper
3 cloves garlic, peeled
5 ripe tomatoes
1 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons lime juice

Directions

Preheat the broiler.
Place poblano pepper and garlic cloves on a medium baking sheet. Turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes.
In a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder and lime juice. Process using pulse setting until an evenly chunky texture is obtained. Chill until serving.