No Cook Fresh Poblano Salsa Paleo And Vegan Recipes

EASY NO-COOK SALSA RECIPE

Steps:

• Place everything in the chopper of food processor and pulse a few times until combined and chunky. Don't over process.

FRESH NO COOK SALSA

Steps:

• Pour canned tomatoes in large bowl.
• Peel, seed and dice roma tomatoes and add to bowl.
• Seed and dice peppers and add to bowl.
• Finely chop cilantro and add to bowl.
• Dice onion and add to bowl.
• Dice or press garlic and add.
• Add the vinegar, cumin and salt.
• Stir all ingredients well. Eat right away or refrigerate. This makes a large bowl of salsa that keeps for about a week in the refrigerator.

FIRE-ROASTED POBLANO SALSA

Steps:

• Preheat an outdoor grill for high heat and lightly oil the grate. Rinse poblano and jalapeno peppers.
• Roast peppers and onion on the preheated grill, turning occasionally, until all sides are charred and blistered, 6 to 8 minutes.
• Place peppers in a covered bowl for 5 minutes to steam and loosen skins. Scrape skins off peppers using a knife and discard. Slice peppers in half and remove seeds, if desired. Transfer to a food processor or blender.
• Add diced tomatoes, onion, garlic, cilantro, lime juice, chipotle powder, and salt to the peppers; pulse for 15 to 20 seconds until desired consistency. Serve immediately or refrigerate for several hours for flavors to blend.

NO-COOK FRESH TOMATO SALSA (FAT-FREE)

Steps:

• Place the chopped seeded tomatoes over a strainer and allow to drain for 1-2 hours (or up to 24 hours).
• Place the tomatoes, onions, green bell pepper, yellow bell pepper (if using) and cilantro in a processor; pulse until desired consistency.
• Place into a glass bowl then add in all remaining ingredients; mix to combine and season with salt and Tabasco to taste and add in a small amount of sugar if desired.
• If desired you may add in the variations of you choice.
• Refrigerate for a minimum of 8-24 hours before serving.