Pepper and Tomato Salsa

Name: Pepper and Tomato Salsa
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Mexican
Ingredients: 473 milliliters homemade or low-sodium canned chicken stock; 1 teaspoon coarse salt; 3 cloves garlic, minced; 1 teaspoon ground cumin; 59 milliliters olive oil; 1 teaspoon fresh oregano, chopped; 2 poblano peppers; 6 scallions, chopped; 170 grams tomatillos, husks removed; 3 larges tomatoes

The recipe Pepper and Tomato Salsa could satisfy your Mexican craving in around 45 minutes. This hor d'oeuvre has 145 calories, 4g of protein, and 11g of fat per serving. This recipe serves 6. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up tomatillos, scallions, oregano, and a few other things to make it today. It is a good option if you're following a gluten free, dairy free, and primal diet.

Ingredients

Servings:

473milliliters

homemade or low-sodium canned chicken stock 1teaspoon

coarse salt 3cloves

garlic, minced 1teaspoon

ground cumin 59milliliters

olive oil 1teaspoon

fresh oregano, chopped 2

poblano peppers 6

scallions, chopped 170grams

tomatillos, husks removed 3larges

tomatoes

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. You could try Willamette Valley Vineyards Whole Cluster rosé of Pinot Noir. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 20 dollars per bottle.