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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. On a grill bank all the coals to one side and start as usual. | 2. When coals are red, add the veggies to a big bowl with about 1 tbs of oil and coat. | 3. Put them on the grill next to the coals not directly over them. | 4. The tomatoes will be done first. | 5. When their skins split, take them off the grill. | 6. The onions will brown on each side and remove them. | 7. You want the skin on the peppers to blister but not burn. | 8. Let all the veggies cool down in the fridge for about one hour. | 9. Thinly slice onions. | 10. Remove the seeds from the peppers first. | 11. Chop the peppers and the tomatoes. | 12. Mince the garlic and add to the veggies. | 13. Add as much lime juice as you like and salt and pepper to taste. | 14. Stir together all ingredients. | 15. Put in fridge until cooled and the flavors can blend. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	4		ripened	113.16	25.092	5.904	0.9840000000000001
jalapeno pepper	3			4.8938	1.0969	0.1536	0.0624
poblano pepper	1			-	-	-	-
green onion	6			-	-	-	-
garlic clove	4			-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
salt pepper				-	-	-	-
oil				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.