Tomato Salsa without Onions

8 Reviews

Prep: 5 min
Cook: 15 min
Ready In: 20 min

“My mother-in-law loves Tex-Mex but has an onion allergy. After several attempts, I invented an authentic tasting salsa that derives some of it's smokey flavor from the roasted pepper. I've taken to roasting the peppers in bulk so I can always have some on hand.” - by Susan Baker

Ingredients

1 poblano pepper
3 cloves garlic, peeled
5 ripe tomatoes
1 cup chopped fresh cilantro
1/2 teaspoon ground cumin
1 teaspoon chili powder
2 tablespoons lime juice

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Metric US

Original recipe yields 3 cups

Directions

Preheat the broiler.
Place poblano pepper and garlic cloves on a medium baking sheet. Turning pepper frequently, broil at maximum distance from heat until browned, about 15 minutes.
In a food processor, place roasted pepper, roasted garlic, tomatoes, cilantro, cumin, chili powder and lime juice. Process using pulse setting until an evenly chunky texture is obtained. Chill until serving.

Nutrition

Amount Per Serving (24 total)

Calories
7 cal
< 1%

Fat
0.1 g
< 1%

Carbs
1.5 g
< 1%

Based on a 2,000 calorie diet

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Reviews (8)

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halcion

Jan. 25, 2004

"This is a very tasty salsa recipe. The roasted pepper adds depth, and a nice smoky flavour...." See more"

Blondeprincess

Jun. 4, 2008

"Fantastic! I did tweak it though by reducing the amount of chili powder, and also adding in ground coriander. I also have an allergy to onions, so it is rare to find ANY salsa that is made w/o onion..." See mores. Thanks so much!"