Page 75 - Prevention (February 2020)

JALAPEÑO POBLANO
SALSA VERDE
ACTIVE 15 MIN.
TOTAL 25 MIN.
MAKES 1½ cups

j
1 alapeño, seeded and chopped
½ small red onion, finely chopped
2 Tbsp fresh lime juice
Kosher salt
l
3 arge poblano peppers (about 11 oz)
1 green bell pepper
1 Tbsp olive oil
½ cup cilantro leaves, finely chopped
Romaine lettuce hearts, for serving
1. Place oven rack in upper third of
oven; heat broiler. In a small bowl,
toss jalapeño and onion with lime juice
and a pinch of salt and let sit.
2. Halve and seed remaining peppers.
Place, cut sides down, on a rimmed
baking sheet. Drizzle with oil. Broil until SPICY BASHED CUCUMBERS
charred, 10 minutes. Cool, scrape off skin, ACTIVE 10 MIN.
and coarsely chop. Stir into onion mixture TOTAL 10 MIN.
along with cilantro. Serve with lettuce. SERVES 4

NUTRITION (per ¼ cup): 30 cal, 1 g pro, 6 g carb, 1 red chile, thinly sliced
1 g fiber, 1 g sugars (0 g added sugars), 1.5 g fat 2 Tbsp rice vinegar
(0 g sat fat), 0 mg chol, 20 mg sodium
2 tsp toasted sesame oil
1 tsp low-sodium soy sauce
1 tsp toasted sesame seeds
12 oz Persian cucumbers
(about 5)

1. In a medium bowl, whisk
together chile, vinegar,
sesame oil, soy sauce, and
sesame seeds.
2. Lightly bash cucumbers with
flat side of a kitchen knife, then
cut into pieces. Add to bowl and
toss to combine.
NUTRITION (per serving): 45 cal,
1 g pro, 5 g carb, 1 g fiber, 2 g sugars
(0 g added sugars), 3 g fat (0.5 g sat fat),
0 mg chol, 90 mg sodium