Active Time
N/A
Total Time
30 MIN
Yield
Serves : Makes twelve 1/4-cup servings

How to Make It

Step 1    

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.

Step 2    

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.

Chef's Notes

One Serving 23 cal, 0 gm fat, 0 gm sat fat, 4 gm carb, 1.3 gm fiber.

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