Roasted poblano and caper salsa from Bon Appétit Magazine, November 2014: The Thanksgiving Issue (page 52)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Broiled salmon steaks

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • imaluckyducky on November 17, 2019

    Yum! Didn't feel like being fiddly with the lemons, so I just squeezed out the juice. I added more capers and did 2 lemons because I like my toppings with more zing. Excellent on the salmon, have plenty left over. Comes together within minutes. Will make again!

  • meggan on February 14, 2015

    This is great with salmon. The sliced lemons were a little much and were all tangled in the other stuff. Next time just lemon juice and zest.

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