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Roasted Poblano Salsa With Pomegranate
On a baking sheet lay the peppers (remove stem) and tomatoes face down. Spray them with avocado oil. Broil on high until skins start to char. Take out of the oven and allow them to cool. Place the all the ingredients (except pom seeds) in to the blender and pulse until desired texture is reached. Pour into a bowl and stir in your pom seeds. Feel free to serve warm or chilled. Top with more pom see. . .
Prep Time: 00:15
Cook Time: 00:05
4 poblano peppers cut in half and de-seeded
2 medium tomatoes cut in half
1 can of roasted diced tomatoes
1/2 large white onion chopped
juice from one lime
1 handful of chopped cilantro
4 cloved of fresh garlic
1/2 cup of pomegranate seeds
sea salt and black pepper to taste
1/4 teaspoon of cumin
1On a baking sheet lay the peppers (remove stem) and tomatoes face down.
2Spray them with avocado oil.
3Broil on high until skins start to char.
4Take out of the oven and allow them to cool.
5Place the all the ingredients (except pom seeds) in to the blender and pulse until desired texture is reached.
6Pour into a bowl and stir in your pom seeds.
7Feel free to serve warm or chilled.
8Top with more pom seeds, cilantro, lime and whatever else you'd like! Serve with tortilla chips and veggies.
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