Tomato Salsa without Onions Recipe

 

“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.”

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

  1. Preheat the broiler.
  2. 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.
  3. 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.