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 jalapeño, stemmed
Salt
Preparation
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 jalapeño to the blender and puree until smooth. Season the salsa with salt and serve.
