Ingredients with Measurements:
- 4 poblano peppers
- 4 Roma tomatoes, diced
- 1/2 red onion, diced
- 1/4 cup chopped fresh cilantro
- 2 tablespoons lime juice
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Special equipment needed:
- Baking sheet
- Aluminum foil
- Blender or food processor
Step-by-step instructions:
1. Preheat oven to 400°F.
2. Line a baking sheet with aluminum foil.
3. Place the poblano peppers on the baking sheet and roast in the oven for 20-25 minutes, or until the skin is blistered and blackened.
4. Remove the peppers from the oven and let them cool for a few minutes.
5. Once the peppers are cool enough to handle, remove the skin, stem, and seeds. Dice the peppers and place them in a large bowl.
6. Add the diced tomatoes, red onion, cilantro, lime juice, salt, and black pepper to the bowl with the diced poblano peppers.
7. Mix all the ingredients together until well combined.
8. Transfer the mixture to a blender or food processor and pulse a few times until the mixture is slightly chunky.
9. Serve the roasted poblano pico de gallo immediately or refrigerate until ready to serve.
- Time:
Preparation time: 10 minutes
- Cooking time: 25 minutes
Temperature:
- Oven temperature: 400°F
Serving size:
- Makes about 2 cups of roasted poblano pico de gallo
- Serving size: 1/4 cup
Nutritional information:
- Calories: 20
- Fat: 0g
- Carbohydrates: 5g
- Protein: 1g
- Fiber: 1g
- Sugar: 2g
Substitutions for ingredients:
- If you can't find poblano peppers, you can use Anaheim peppers or green bell peppers instead.
- You can use any type of onion instead of red onion.
- If you don't have fresh cilantro, you can use dried cilantro or parsley instead.
- You can use lemon juice instead of lime juice.
Variations:
- Add diced avocado to the roasted poblano pico de gallo for a creamier texture.
- Add diced mango or pineapple for a sweet and spicy twist.
- Add diced jalapeño or serrano peppers for extra heat.
Tips and tricks:
- Make sure to remove the skin, stem, and seeds from the roasted poblano peppers before dicing them.
- If you want a smoother texture, blend the mixture for a longer time in the blender or food processor.
- Adjust the amount of salt and lime juice to your taste.
Storage instructions:
- Store the roasted poblano pico de gallo in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- This recipe is best served cold, so there's no need to reheat it.
Presentation ideas:
- Serve the roasted poblano pico de gallo in a bowl or on a platter.
- Garnish with extra cilantro leaves or diced avocado.
Pairings:
- Serve with tortilla chips, tacos, burritos, or grilled meats.
Suggested side dishes:
- Mexican rice, black beans, or refried beans.
Troubleshooting advice:
- If the roasted poblano pico de gallo is too spicy, add more diced tomatoes or avocado to balance out the heat.
Food safety advice:
- Make sure to wash your hands and all the ingredients before preparing the recipe.
- Store the roasted poblano pico de gallo in the refrigerator at 40°F or below.
Food history:
- Pico de gallo is a traditional Mexican salsa made with fresh ingredients like tomatoes, onions, and cilantro.
Flavor profiles:
- The roasted poblano peppers add a smoky and slightly spicy flavor to the pico de gallo, while the tomatoes, red onion, and cilantro add freshness and brightness.
Serving suggestions:
- Serve the roasted poblano pico de gallo as an appetizer or side dish at your next Mexican-themed party or barbecue.
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Region: Mexican