-
What's in Store
Departments
Services
Features
- Our Brands
- Recipes & Cooking
- Pharmacy & Health
- Party Planning
Portobello & Poblano Salsa
Cooking Connection
(
2
)
|
Prep Time:
15 minutes
Cook Time:
20 minutes
Makes:
4 servings
Ingredients 
2
poblano peppers, roasted
1
(6 ounce) package
portobello mushroom caps, stems removed
1
serrano chile, seeds & stem removed
1
tablespoon
H-E-B Olive Oil
1
tablespoon
H-E-B Butter
2
tablespoons
chopped fresh cilantro leaves
1
lime, for juice
*
Alessi Sea Salt
 Instructions  Heat charcoal or gas grill. Roast whole peppers on grill about 10 minutes, turning every 2 to 4 minutes, or until skin is charred and blackened on all sides. Place peppers in a plastic bag; close bag and let stand 5 minutes.
 Meanwhile, chop mushrooms. Mince serrano chile.
 Heat oil and butter in a large skillet over Medium heat. Add mushrooms and serrano chile; saute 6 to 8 minutes or until mushrooms are tender. Remove skillet from heat.
 Rub skin from poblanos; cut in half and remove seeds. Cut peppers into 1/2-inch dice. Add poblanos, cilantro and lime juice, to taste, to skillet with mushrooms. Stir and season to taste with salt and pepper. Serve salsa warm or at room temperature.
Nutritional Information
No Nutritional Information Available
Source:
Cooking Connection
|
Join my H-E-B online!
It takes just a minute, and you can:
- View weekly ads from your store
- Save recipes in your recipe box
- Rate & review recipes
Not a member?
Create an account
It takes just a minute to:
|
Find us on:
Copyright 2001-2012, H-E-B