Ingredients
3 dry grilled, peeled + deseeded Poblano peppers (39c, 9k, 1.7p, 3.3f, 5.7s)
2 dry grilled, peeled + deseeded Jalapeno peppers (8.2c, 1.8k, .3p, .8f, .8s)
3 dry grilled, peeled + deseeded red plum tomatoes (33c, 7.5k, 1.7p, 2.2f, 9.3s)
5 dry grilled, peeled garlic (22.5c, 5k, .9p, .3f, 2.5s)
1 dry grilled, peeled yellow onion (41c, 9.5k, 1.3p, 1.3f, 2.8s)
1t cumin (7.9c, .9k, .4p, .2f, 3.5s)
1T tomato paste (13c, 3k, .7p, .7f, 9.4s)
1 lime juiced (7.6c, 2.5k, .1p, .1f, .6s)
1C chopped cilantro (include stems) 3.7c, .6k, .4p, .4f, 7.2s)
1/2t kosher salt
1t lemon pepper
Water if required
Dish totals 175.9c, 39.5k, 7.5p, 9.3f, 41.8s
Servings ~48 tablespoons
Per T serving 3.66c, .82k, .16p, .19f, .87s
Directions
First, gather, wash and measure out all the ingredients. Place wooden skewers in water to soak.
- These directions are for using a heat-proof, cooking rack over a gas burner indoors. (You can grill these outdoors as well.)
- You will also need a blender, 3 wooden skewers, and metal tongs.
- Turn on your stove top fan, and open a window to let the pepper oil escape.
- Caution: pepper oil is HOT and you should not touch your eyes, pets or children until the oil has dissipated from your hands.
2) Peppers: Place a heat-proof, cooking rack over the largest gas burner you have. Place, in turn, the poblano and jalapeno peppers to char. Once all sides are blackened, place the peppers in a plastic or paper bag to steam. Take the steamed peppers to a sink and place a colander in the sink to catch all the discards. One by one take out a pepper and, under running cold water, remove the blistered skins and open the peppers with your fingers to remove the membranes and rinse away seeds. Dump the discards in the trash and put the colander into the dishwasher so no one accidently uses it for other things — it has spice!
3) Garlic: Dry grill the deskinned garlic (will go fast so watch them carefully) and then place in a bowl.
- To just grill garlic you would have sliced a head of garlic in half, placed in foil, drizzled with some olive oil (bit of salt and pepper if you want) and put on the grill to cook ~30min.
4) Onion: First peel the onion. Then poke a couple of wooden skewers through the center of the onion so it is poking out the other side. Then slice the onion in thirds. Cut off the root, then place on the flame to char. Turn as required, and then place in the bowl with skewers removed.
- To just grill onions you would have brushed olive oil on both sides and seasoned with salt and pepper. But we just want to dry char the onions for this recipe.
5) Tomatoes: Finally, blister and char the tomatoes. Once done, immediately peel the tomatoes (should come off easily, no knife required) and then slice in half and remove all seeds. Roughly chop and add to the bowl.
6) Blend: Make sure all the veggies are roughly chopped and add to a blender along with the spice, seasonings, lime juice and tomato paste. Pulse until well integrated and minimally chunky. Add the cilantro and blend. Add water if required for the consistency you want.
7) Pour this very green salsa into a serving dish and you are done.
[x] Flexitarian + Omnivore
[x] Vegan
[x] Vegetarian
[x] Pescatarian
[x] Gluten free
[x] Weight Maint
[x] Keto Diet
[x] Mediterranean
[O] Lectin Avoidance: peppers, tomato
[x] Oxalate Avoidance
[O] Purine Avoidance: tomato
Comments
I am dry grilling so as not to add oil to the foods and up the calories. This is a medium heat blend. If you want it hot keep the membranes and a bit of the seeds.
To make it more lime-tasting, zest the lime and add that.
