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Categories:Viewed: 5 - Published at: 9 years ago
Ingredients
- 2 poblano chiles
- One 28-ounce can whole tomatoes, drained
- 1/2 cup finely diced onion
- 1/4 cup chopped cilantro
- 2 tablespoons chopped fresh marjoram
- 1/2 teaspoon ground cumin
- 1 teaspoon sugar
- 1 small pickled jalapeno, stemmed
- Salt
Method
- Roast the poblanos directly over a gas flame, turning, until charred all over. Transfer the chiles to a bowl, cover with plastic wrap and let steam for 15 minutes.
- Peel, core and seed the chiles and transfer to a blender. Add the tomatoes, onion, cilantro, marjoram, cumin, sugar and jalapeno to the blender and puree until smooth. Season the salsa with salt and serve.
