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Recipe Summary
Yield: Makes 2 1/2 cups
Ingredients
Ingredient Checklist
2 fresh poblano peppers
1 pound mixed cherry and pear tomatoes, in assorted colors (about 4 cups)
1/4 cup coarsely chopped cilantro leaves
2 teaspoons balsamic vinegar
2 teaspoons fresh lime juice
3/4 teaspoon salt
1/8 teaspoon freshly ground pepper
Gallery
Recipe Summary
Yield: Makes 2 1/2 cups
Gallery
Recipe Summary
Yield: Makes 2 1/2 cups
Recipe Summary
Yield: Makes 2 1/2 cups
Yield: Makes 2 1/2 cups
Makes 2 1/2 cups
Ingredients
Ingredients
- 2 fresh poblano peppers
- 1 pound mixed cherry and pear tomatoes, in assorted colors (about 4 cups)
- 1/4 cup coarsely chopped cilantro leaves
- 2 teaspoons balsamic vinegar
- 2 teaspoons fresh lime juice
- 3/4 teaspoon salt
- 1/8 teaspoon freshly ground pepper
Directions
Roast poblano peppers directly over a gas flame or under the broiler, turning until all sides are charred, about 4 minutes. Set aside to cool in a closed paper bag.
When cool enough to handle, peel charred skin from peppers, rinsing fingers with water as necessary. Remove and discard stems and seeds and cut peppers into 1/4-inch dice; place in a large bowl.
Quarter larger cherry tomatoes and slice the pear tomatoes in half lengthwise; add to peppers. Add the remaining ingredients and toss to combine. Let stand at room temperature for 1 hour before serving.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Cherry Tomato Salsa
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Reviews:
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Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cherry Tomato Salsa
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
