Author Notes: I made this up for a last minute margarita party. I wanted something fresh and simple (and not green) to serve alongside guacamole and salsa verde. This is what I came up with, based on what I had on hand. It’s become a favorite. —Meredith Shanley
Serves: 4 as a snack
Ingredients
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1
bunch Cherry Tomatoes
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1
poblano pepper, halved and seeded
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1/2
red onion, diced
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1/2
fresh jalapeno, diced
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1
handful cilantro, roughly chopped
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zest of half an orange
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juice of 1 lime
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salt and pepper to taste
Directions
- Preheat broiler while you are chopping your ingredients
- Spread cherry tomatoes and poblano pepper on a baking sheet, roast under broiler until soft and lightly charred, turning once, about 7 minutes
- Remove from broiler, allow to cool about 20 minutes
- Combine all ingredients in a large bowl, pulse with an immersion blender until combined but still slightly chunky. Check for seasoning. Serve with chips, tacos, fajitas, or over grilled meats or fish.