Thursday, May 19, 2011


A coworker of my husband's shared this recipe with us recently. She had brought this salsa to a work potluck, and my husband loved it & asked for the recipe. I've made it twice now. It is so fresh & yummy!! As soon as my tomatoes ripen, I'll figure out how to make this with fresh tomatoes- but for now, here's the recipe as written (with canned tomatoes).

*This recipe calls for poblano peppers, roasted & diced- here's a website that talks about how to do that. It's an extra step, but it's not too hard, and the taste is wonderful!! Basically, you rub the peppers with a little oil, broil them, put them in something to steam for a few minutes (like a closed paper bag), remove the skin, and dice. You can use this method for other peppers, too!

(Photo courtesy of

Printable version here

3 small cans diced tomatoes with chiles (like Ro*Tel)
1 small onion, diced
2 poblano peppers, roasted & diced
4 cloves garlic, minced
10 leaves Italian parsley, slivered
2 tsp. sugar
Cilantro (if desired)
Salt to taste (about 1 tsp.)

Mix all ingredients in a large bowl. Stir in a covered container in the refrigerator. Enjoy!

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