Recipes

ROASTED POBLANO AND RED PEPPER POTATO SALAD
  • Ingredients
  • 2 medium fresh poblano (pasilla) chilies, roasted
  • 1 red bell pepper, roasted
  • 2 ears fresh corn
  • 6 plum tomatoes
  • 3 green onions
  • 8 sprigs cilantro
  • 1 jalapeño chili
  • 1-1/2 pounds small red potatoes
  • 2 cloves garlic, peeled
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
Directions
  1. Peel poblano chilies and red pepper and cut into medium dice
  2. Place the corn on a dish towel and cut off the kernels
  3. Cut the tomatoes into quarters lengthwise
  4. Scoop out the seeds, slice lengthwise and then across to dice
  5. Slice the green onions
  6. Remove the cilantro leaves and mince
  7. Remove the seeds and membrane from jalapeno and mince to make 1 teaspoon
  8. Peel and mince garlic
  9. Cut potatoes in half and then into 1/4 inch thick slices. Place potatoes in a large pot and cover with cold water
  10. Bring to a boil, adding 1 teaspoon salt to water as it boils
  11. Simmer until tender, about 5 minutes
  12. Drain and chill in a large bowl
  13. Mix chilies, peppers, corn, tomatoes, green onions, cilantro, jalapeno and garlic with potatoes
  14. Add lemon juice and olive oil and season with salt and pepper.


© 2026 Recipe Tour. All Rights Reserved. Other terms, conditions, and restrictions may apply.
Please see Terms & Conditions and Privacy Policy on Site for details.