 | | Directions |
- Broil or grill the 2 poblano chilies and 1 red pepper until charred on the outside, about 5 minutes (the chilies will start to blister).
- Remove from the heat, let stand 15 minutes; then peel, seed, and chop.
- Combine chopped poblano chilies, red pepper, onion, parsley, lime juice, oil, capers, and honey. Mix well.
- Serve with Ropa Vieja, warm tortillas, and limes.
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Prep Time: 15 minutes
Cook Time: 15 minutes
Container: Medium bowl
Servings: 15
Serving Size: 1 tablespoon
|  | | Ingredients | | - | | 2 poblano chilies |
| - | | 1 red pepper |
| - | | 1/2 cup red onion |
| - | | 1/2 cup chopped fresh parsley |
| - | | 3 tablespoons fresh lime juice |
| - | | 2 tablespoons olive oil |
| - | | 2 tablespoons capers, drained and chopped |
| - | | 1 teaspoon honey |
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