Ingredients
- 1 whole onion diced
- 1 whole poblano chili dried. soak to soften prior to cutting
- 1/2 cup cilantro finely chopped
- 2 tsp cumin powder
- 2 tbsp oregano dried, mexican variation if possible
- 8 large tomatoes fresh, chopped
- 2 tsp garlic fresh or powder
- 1 whole red bell pepper chopped
- 1 whole green pepper chopped
- 2 tsp salt
- 2 tsp pepper
- 1 tbsp apple cider vinegar
Instructions
- Place the dry chile in a bowl of hot boiling water and let soak for about 15 to 20 minutes. In order to submerge the chile, you will need to add another bowl on top and pour hot water into that bowl to press down the chile in order for it to be totally submerged.
- Quarter the tomoatoes and add them to a large pot on medium heat. Stirring occasionally.
- Once the tomatoes reduce down (about 5 min), add the garlic powder, cumin, vinegar, salt, pepper and oregano to the pot, blending the ingredients.
- Remove the chile from the soaking water, remove the seeds and cut into fine pieces. Add the chilies to the pot with the other ingredients.
- Cook for about 20 minutes.
- Add the finely chopped corriander or cilantro to the finished salsa and mix together. Alternatively you could add all the ingredients to a food processor or blender, using the pulse mode, pulse till the desired texture is achieved.
- Let cool to room temperature and serve with tortialla chips or with other tex-mex recipes.
- Store in a airtight container in refrigerator for up to 7 days.
Video
Nutrition
Calories: 159kcal | Carbohydrates: 34g | Protein: 8g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4715mg | Potassium: 1866mg | Fiber: 11g | Sugar: 20g | Vitamin A: 6450IU | Vitamin C: 103mg | Calcium: 183mg | Iron: 5mg