This is perfect for your 4th of July get together or anytime.
I used jalapeño and poblano pepper but you can use a mild pepper like cubanelle instead.
I also broasted the pepper in the oven but you can grill them on the outdoor grill for a few minutes too.
Nonstick cooking spray
2 Roma tomatoes (chopped)
1 poblano or jalepeno pepper (chopped)
1/3 - 1/2 c. onions (chopped)
1/4 tsp. pepper
1/8 tsp. red pepper flakes (optional)
1 tsp. each: lime juice (to taste) fresh cilantro (chopped)
Preheat oven to medium high heat.
Spray baking sheet with non stick spray.
Rinse, seed, cut membranes from and cut peppers in half.
Arrange peppers on baking sheet and place in oven to cook for 5 - 7 minutes.
Keep an eye on them so they don't burn.
Peel, rinse, chop onion.
Rinse, chop tomatoes.
Rinse, chop cilantro.
Remove peppers from oven very carefully.
Let peppers cool for a few minutes, before chopping.
Chop peppers and place into a clean bowl. Combine remaining ingredients the bowl with the peppers.
Squeeze some lime into salsa, mix well.
Refrigerate until ready to serve.
Makes 4 - 6 servings (2 T)