Ingredients:
- 2 jalapeño peppers
- 1 poblano pepper
- 1 small white onion, sliced
- 2 cups diced Raley’s Tesoro Roma Tomatoes*
- 2 tbsp. lime juice
- 2 tbsp. snipped fresh cilantro
- Salt and sugar to taste
Directions: Prep: 20 minutes, Cook: 5 minutes, Makes: about 4 cups
- Grill peppers and onion over medium-high heat for about 2 minutes on each side or until lightly charred. Let cool slightly, then remove stems and seeds from peppers and coarsely chop all vegetables
- Place in a medium bowl and stir in tomatoes, lime juice and cilantro. Season to taste with salt and sugar
