- 1 poblano chile (about 5 ounces)
- 1 cup ketchup
- 2 tablespoons minced seeded chipotle chiles, canned in adobo sauce (about 2 chiles)
- 1/2 teaspoon ground cumin
- Preheat broiler.
- Pierce poblano 2 times with the tip of a knife. Place poblano on a foil-lined baking sheet; broil 10 minutes or until blackened, turning occasionally. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and discard skins. Cut a lengthwise slit in poblano; discard seeds and stem. Finely chop poblano.
- Combine poblano and remaining ingredients. Refrigerate in an airtight container for up to 2 weeks.
Nutritional Facts:
- Calories - 15
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