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Roasted Poblano Salpicon with Mushrooms
Recipe Summary
Yield: Makes 1 1/2 cups
Ingredients
Ingredient Checklist
3 medium poblano peppers
1/2 medium red onion, chopped
6 ounces fresh oyster mushrooms, stems removed and caps cut into 1-by-1/4-inch strips
1/2 teaspoon dried oregano, preferably Mexican
2 tablespoons freshly squeezed lime juice
Coarse salt
Gallery
Roasted Poblano Salpicon with Mushrooms
Recipe Summary
Yield: Makes 1 1/2 cups
Gallery
Roasted Poblano Salpicon with Mushrooms
Roasted Poblano Salpicon with Mushrooms
Roasted Poblano Salpicon with Mushrooms
Recipe Summary
Yield: Makes 1 1/2 cups
Recipe Summary
Yield: Makes 1 1/2 cups
Yield: Makes 1 1/2 cups
Makes 1 1/2 cups
Ingredients
Ingredients
- 3 medium poblano peppers
- 1/2 medium red onion, chopped
- 6 ounces fresh oyster mushrooms, stems removed and caps cut into 1-by-1/4-inch strips
- 1/2 teaspoon dried oregano, preferably Mexican
- 2 tablespoons freshly squeezed lime juice
- Coarse salt
Directions
Over a low gas flame or under the broiler, roast poblano peppers, turning frequently, until charred, about 5 minutes over flame or 10 minutes under broiler. Remove from heat and cover with a clean kitchen towel until cool enough to handle. Rub off charred skin using a paper towel; remove stem and seeds. Rinse pepper and pat dry; cut into 1/4-inch pieces and transfer to a medium bowl.
Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to bowl with peppers. Add mushrooms, oregano, and lime juice; season with salt. Cover and refrigerate until ready to serve.
Reviews
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Reviews
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Add Rating & Review
All Reviews for Roasted Poblano Salpicon with Mushrooms
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Reviews:
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All Reviews for Roasted Poblano Salpicon with Mushrooms
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
