Ingredients
- 4 medium ripe tomatoes
- 4 scallions
- 2 poblano pepper
- 1 jalapeno pepper
- 1 tablespoon canola oil
- 1 cup fresh cilantro
- 2 tablespoons apple cider vinegar
Nutrition Info Per Serving
Serving Size
2 tablespoon
Carbohydrates
1
g
Protein
g
Fat
g
Calories
8
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Instructions
- Preheat grill.
- Coat tomatoes, scallions, and chile peppers with canola oil.
- Over high heat, grill vegetables and turn frequently. Cook for 10-12 minutes or until tomato and pepper skins are lightly charred. Remove from heat and set aside to cool.
- When cool enough to handle, chop the roasted vegetables and place in a large bowl.
- Stir in cilantro and vinegar.
- Cover and refrigerate for 1 hour prior to serving.