Serves: 5
Total Calories: 55
1. Prepare the chiles. Remove the stems and seeds. Cut the chiles lengthwise into thin strips, 1/4-inch wide then cut crosswise into 1/4-inch dice. Reserve.
2. Heat the oil in a medium skillet and cook the onion until softened, about 3 minutes. Add the tomato and cook, stirring, until heated through, about 1 minute. Add the reserved diced chiles, vinegar, and salt. Heat through and serve.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Poblano Chile Salsa recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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