Recipe By: Robb Walsh
1/2 cup diced red pepper -- roasted, seeded and peeled
1/2 cup diced poblano chile -- roasted, seeded and peeled
1 cup diced yellow tomato
1/4 cup chopped cilantro
2 tablespoon minced serrano chile
1/4 cup chopped ancho chile
1/2 cup diced purple onion
3 tablespoon orange juice
2 tablespoon lime juice
Salt to taste
Combine all ingredients in a bowl and refrigerate for 15 minutes to allow the flavors to blend. Yields 3 cups
If you.re looking for a colorful garnish, this yellow tomato, purple onion and roasted green and red chile combination is just the ticket. The citrus
juices make it nice and tart.
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