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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Boil 1 ripe tomato and poblano pepper together. Remove tomato once it is cooked, leaving poblano pepper in 10 more minutes or until cooked. Do not discard water. Peel both the tomato and the poblano pepper. | 2. Roast garlic cloves, 1 serrano chile and the other 2 poblano peppers in pan for about 6 minutes until darkly roasted and splotchy black on one side. With pair of tongs, flip over garlic cloves and chile and roast the other side. Remove them as soon as they are done. Place the chiles in a plastic bag to steam so that they are easier to peel. When chiles are cool enough to handle (15 min) , peel off the skin (bits of charred skin are fine). Dice the chiles. | 3. Saute diced onions with 1 tablespoon olive oil until they are brownish and caramelized. Let all ingredients cool. When cool, refrigerate all items for 10 minutes. | 4. Blend 2 garlic cloves with 4 ounces of the water that was used to cook the tomato and poblano peppers. I use my immersion blender for this step. | 5. Mash cooked tomato and peeled tomatoes in medium-size bowl. Add tomato juice, cooked red onions, diced peppers and vinegar. Add salt and white pepper, freshly squeezed juice from the lime and the blended garlic. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
tomato	1		ripe	62.068999999999996	13.7631	3.2384	0.5397
tomato	2		canned peeled drained	62.068999999999996	13.7631	3.2384	0.5397
poblano pepper	3		mild	-	-	-	-
serrano chili	1			-	-	-	-
garlic clove	2		peeled	-	-	-	-
red onion	1		diced	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
white pepper	1/4	teaspoon		1.776	0.4117	0.0624	0.0127
tomato juice	1/2	cup		20.655	4.289	1.0327	0.3524
salt	1	teaspoon		-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
vinegar	1/2	tablespoon		1.5645	0.0693	0.0	0.0

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