Chiles en Salsa Roja

Chiles en Salsa Roja is a vibrant Mexican dish featuring roasted poblano peppers immersed in a rich, tangy tomato sauce. This vegan delight is packed with flavor and makes for a satisfying dinner option that evokes the essence of traditional Mexican cuisine.

Ingredients

• Poblano peppers - 2 large
• Tomatoes - 400 grams (approximately 4 medium-sized)
• Onion - 1 small (about 100 grams), chopped
• Garlic - 2 cloves, minced
• Vegetable broth - 250 ml
• Cumin - 1 teaspoon
• Oregano - 1 teaspoon
• Olive oil - 1 tablespoon
• Salt - to taste
• Pepper - to taste
• Fresh cilantro - a handful, chopped (for garnish)

Steps

1. Preheat your oven to 200°C (400°F).
2. Place the poblano peppers on a baking sheet and roast them in the oven for about 20 minutes, turning occasionally until the skin is blistered and charred.
3. While the peppers are roasting, blend the tomatoes in a blender until smooth.
4. In a saucepan, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes.
5. Add minced garlic and cook for another minute until fragrant.
6. Pour the blended tomatoes into the saucepan, then add vegetable broth, cumin, oregano, salt, and pepper. Stir well and let simmer for about 10-15 minutes.
7. Once the peppers are roasted, remove them from the oven and let them cool slightly. Peel off the charred skin, remove the seeds, and slice them open.
8. Add the roasted peppers to the tomato sauce, gently folding them in to coat with the sauce. Let them simmer together for another 5 minutes.
9. Serve hot, garnished with fresh cilantro.

Nutrition

• Calories: 220
• Protein: 5 g
• Carbs: 30 g
• Fiber: 8 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 9 g
• Saturated Fat: 1 g
• Unsaturated Fat: 8 g
• Water: 0.5 L

Health Benefits

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

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