Ingredients
- 2 large poblano peppers, roasted and peeled, left whole
- 1 red bell pepper, roasted and peeled, left whole
- 1 teaspoon chopped garlic
- 1 tablespoon lime juice
- 1 teaspoon chopped fresh marjoram
- 1 teaspoon olive oil
- Salt and pepper
- 3/4 cup pine nuts, toasted
Directions
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 chi
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