Roasted Pepper Salsa
by dingli
Added to 3 cookbooks
This recipe has been viewed 3085 times
A famous mexican dip made with roasted peppers and tomatoes.
- Roast the pablano peppers on the gas stove till it is charred black in color.
- Then put it in a sack and keep it for 10 to 15 min.
- Then peel the black skin off and chopp the peppers.
- Chop all other veggis and put little olive oil on it and keep it for broil in the over for 10 min it it is little black in color.
- Then after it cools down little bit, put it in the food processer and bland it to a corse texture.
- If its thick you can add olive oil.
- Then add the lime juice and the cilantro to it.
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This recipe was contributed by dingli on 26 Apr 2002
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