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Recipe Summary

prep:
45 mins
broil:
7 mins
stand:
15 mins
chill:
4 hrs
total:
5 hrs 7 mins
Servings:
24
Yield:
About 6 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place whole poblano and sweet pepper on a foil-lined baking sheet. Broil 4 inches from the heat for 7 to 10 minutes or until skins are bubbly and blackened, turning occasionally. Carefully bring the foil up and around the peppers to enclose. Let stand about 15 minutes or until cool enough to handle. Pull the skins off gently and slowly using a paring knife. Discard skins. Remove pepper stems, seeds, and membranes; discard. Chop the peppers.

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For salsa:
  • In a large bowl, combine chopped peppers, tomatoes, corn, red onion, cilantro, lime peel, lime juice, garlic, salt and hot pepper sauce. Cover and chill mixture 4 to 24 hours. Stir in avocado just before serving.

  • Serve with Baked Tortilla Chips. For a quick appetizer, make Speedy Bruschetta (recipe below). For a condiment, serve salsa with grilled chicken, steak, pork or fish. Makes about 6 cups, 24 (1/4-cup) servings.

Fresh Corn and Black Bean Pico de Gallo:

Prepare as directed, except substitute one 15-ounce can black beans, rinsed and drained, for the avocado.

*Handling hot peppers:

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.

Nutrition Facts

42 calories; fat 1g; cholesterol 0mg; saturated fat 0g; carbohydrates 8g; mono fat 1g; poly fat 0g; trans fatty acid 0g; insoluble fiber 1g; sugars 1g; protein 1g; vitamin a 340.1IU; vitamin c 22.4mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 0.6mg; vitamin b6 0.1mg; folate 16.1mcg; vitamin b12 0mcg; sodium 111mg; potassium 126mg; calcium 10.1mg; iron 0.4mg.
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