Spicy Poblano Pepper and Lemon Salsa

A fresh and zesty salsa that pairs perfectly with grilled meats, tacos, and seafood, this recipe brings together the vibrant flavors of Mexico with the brightness of lemon, the sweetness of pomegranate molasses, and the smokiness of Sriracha.

Ingredients

• 2 large Poblano Peppers, roasted and chopped
• 1/2 cup freshly squeezed lemon juice
• 1/4 cup pomegranate molasses
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cloves garlic, minced

Steps

1. Roast the Poblano Peppers by placing them on a baking sheet, drizzle with oil, and roast at 400°F for 30-40 minutes, or until charred and blistered.
2. Let the peppers cool, then peel off the skin, chop, and add to a bowl.
3. In a blender or food processor, combine the roasted peppers, lemon juice, pomegranate molasses, cilantro