Roasted poblano-tomato salsa with fresh thyme from Salsas That Cook: Using Classic Salsas to Enliven Our Favorite Dishes by Rick Bayless and Jean Marie Brownson and Deann Groen Bayless

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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

  • sturlington on May 05, 2013

    p26

  • Breadcrumbs on June 09, 2011

    p. 26 - First use of this recipe and, this book. I believe this is the sign of good meals to come as we loved this salsa. I prepared it as a component of another recipe in this book, the Soft Tacos of Grilled Chicken Breast on p. 86. Rick does something innovative w this ingredient list by providing ingredient quantities for your choice of a 3 cup, 6 cup or 9 cup yield. This allowed me to make a little more salsa than I needed for the chicken dish so we could sample some on its own w nacho chips prior to dinner. The roasting and caramelization of the various vegetable components serves to add a wonderful sweetness to compliment the tangy, hot flavours. A winner, I'll definitely make this again!

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