This spicy salpicon, a chopped topping that's similar to salsa, comes from chef Rick Bayless. It's part of his Cinco de Mayo guacamole bar. Get All the Recipes

The Martha Stewart Show, May 2010, The Martha Stewart Show, Episode 5132


Recipe Summary

Makes 1 1/2 cups


Ingredient Checklist


Instructions Checklist
  • Over a low gas flame or under the broiler, roast poblano peppers, turning frequently, until charred, about 5 minutes over flame or 10 minutes under broiler. Remove from heat and cover with a clean kitchen towel until cool enough to handle. Rub off charred skin using a paper towel; remove stem and seeds. Rinse pepper and pat dry; cut into 1/4-inch pieces and transfer to a medium bowl.

  • Place onion in a fine mesh strainer and rinse under cold water. Shake off excess water and transfer to bowl with peppers. Add mushrooms, oregano, and lime juice; season with salt. Cover and refrigerate until ready to serve.