Chiles en Salsa

Chiles en Salsa is a vibrant and flavorful Mexican dish featuring roasted peppers bathed in a zesty tomato and chili sauce. This vegan version offers a delightful combination of smoky, spicy, and tangy flavors, perfect for a hearty lunch.

Ingredients

• Poblano peppers - 2
• Tomatoes - 2 medium (about 250g)
• Garlic - 2 cloves
• Onion - 1 small (about 100g)
• Vegetable broth - 200 ml
• Olive oil - 1 tablespoon
• Cilantro - 2 tablespoons, chopped
• Lime - 1, juiced
• Salt - to taste
• Black pepper - to taste

Steps

1. Preheat the oven to 200°C (400°F).
2. Place the poblano peppers on a baking sheet and roast for about 20 minutes, turning occasionally, until the skin is blistered and charred.
3. While the peppers are roasting, chop the onion and garlic. Heat olive oil in a pan over medium heat and sauté the onion until translucent, about 5 minutes. Add garlic and cook for another minute.
4. Chop the tomatoes and add them to the pan with sautéed onions and garlic. Cook for about 5-7 minutes until the tomatoes are soft.
5. Once the peppers are roasted, remove them from the oven and let them cool slightly. Peel the skins off, remove the seeds, and slice them open.
6. Add the sautéed mixture to a blender along with the vegetable broth, lime juice, and season with salt and black pepper. Blend until smooth.
7. In the same pan, pour the blended salsa and simmer for about 5 minutes to let the flavors meld, stirring occasionally.
8. Carefully add the roasted pepper halves back into the pan, spooning some salsa over them. Cook for an additional 2-3 minutes to heat through.
9. Serve hot, garnished with chopped cilantro.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 25 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 7 g
• Saturated Fat: 1 g
• Unsaturated Fat: 6 g
• Water: 0.4 L

Health Benefits

• Rich in vitamins A and C from the peppers and tomatoes.
• High in fiber, which aids digestion and promotes satiety.

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