Ingredients Jump to Instructions ↓

  1. 2 tablespoons 30ml Red bell peppers (large)

  2. 1 tablespoon 15ml Green bell pepper (large)

  3. 1 Diced green chiles - (4-oz) - drained

  4. 2 Plum tomatoes - seeded, diced (large)

  5. 3 tablespoons 45ml Minced red onion

  6. 1 Canned chipotle in adobo sauce - pureed

  7. 1/4 teaspoon 1 1/3ml Minced garlic

  8. 2 tablespoons 30ml Honey

  9. 1 teaspoon 5ml White wine vinegar

  10. 1 tablespoon 15ml Lime juice

  11. 1 tablespoon 15ml Minced cilantro

  12. 1 teaspoon 5ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Heat the broiler with a rack set 5 inches from the heat source. Cut the sides off the red and green peppers in flat slabs; discard the core and seeds. Arrange the slabs in a single layer, skin-side up, on a foil-lined baking sheet. Broil until blackened, about 4 to 5 minutes. Remove them from the broiler; wrap the peppers in the foil lining. When cool enough to handle, remove the skins and dice the peppers. Combine the peppers, chiles, tomatoes, onion, chipotle, garlic, honey, vinegar, lime juice, cilantro and salt in a bowl. Toss well to mix. Taste; adjust the chipotle, honey, lime juice and salt, if necessary. This can be served immediately, but the flavors develop more if allowed to sit one to two days in the refrigerator. This recipe yields 6 to 12 servings. Each of 12 servings: 25 calories; 365 mg sodium; 0 cholesterol; 0 fat; 0 saturated fat; 6 grams carbohydrates; 1 gram protein; 0.90 gram fiber.


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