Poblano-Pine Nut Salsa

Recipe Ingredients

2		Poblano peppers - roasted, peeled, (large) and left whole
1		Red bell pepper - roasted, peeled, and left whole
1 teaspoon	5ml	Chopped garlic
1 tablespoon	15ml	Lime juice
1 teaspoon	5ml	Chopped fresh marjoram
1 teaspoon	5ml	Olive oil
		Salt - to taste
		Freshly-ground black pepper - to taste
3/4 cup	177ml	Pine nuts - toasted

Recipe Instructions

In a small bowl combine peppers, garlic, lime, marjoram and oil. Mix and season. Just before serving, add the pine nuts to the salsa and stir well. Serve atop some grilled chicken breast or with chips.

This recipe yields 2 cups of salsa.

Source:
ESSENCE OF EMERIL with Emeril Lagasse - From the TV FOOD NETWORK - (Show # EE-2219 broadcast 08-21-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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