• 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

  1. 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
  2. Place in a medium bowl and stir in tomatoes, lime juice and cilantro. Season to taste with salt and sugar