by Meredith Shanley
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my 7 recipes »
Photo by Meredith Shanley
Meredith Shanley's Notes:
Expand1 bunch Cherry Tomatoes Ask a question about this ingredient
1 poblano pepper, halved and seeded Ask a question about this ingredient
1/2 red onion, diced Ask a question about this ingredient
1/2 fresh jalapeno, diced Ask a question about this ingredient
1 handful cilantro, roughly chopped Ask a question about this ingredient
zest of half an orange Ask a question about this ingredient
juice of 1 lime Ask a question about this ingredient
salt and pepper to taste Ask a question about this ingredient
Preheat broiler while you are chopping your ingredients
Ask a question about this stepSpread cherry tomatoes and poblano pepper on a baking sheet, roast under broiler until soft and lightly charred, turning once, about 7 minutes
Ask a question about this stepRemove from broiler, allow to cool about 20 minutes
Ask a question about this stepCombine all ingredients in a large bowl, pulse with an immersion blender until combined but still slightly chunky. Check for seasoning. Serve with chips, tacos, fajitas, or over grilled meats or fish.
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Joanne Chang is the pastry chef/owner of Flour Bakery+Cafe and chef/co-owner of Myers+Chang in Boston.
Just made this. It's great!