On hot days, my mother used to make this for us kids as a nice treat. A delicious chocolate treat, it is.
| Prep Time: | 10 mins |
| Cook Time: | 10 mins |
| Additional Time: | 5 mins |
| Total Time: | 25 mins |
| Servings: | 16 |
| Yield: | 4 cups |
Ingredients
- 1 medium poblano pepper
- 1 medium jalapeño pepper
- 2 (14.5 ounce) cans fire-roasted diced tomatoes
- 1 small white onion, raw
- 1 clove garlic, minced
- ½ cup cilantro, minced
- 1 medium lime, juiced
- ¼ teaspoon chipotle powder
- salt to taste
Instructions
- Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeño peppers.
- Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
- Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
- Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.