Roasted Poblano-Tomato Salsa with Marjoram

The Good News Not only are the canned tomatoes here more convenient than raw ones, they're also more nutritious: Cooked tomatoes contain more of the antioxidant lycopene. Tim Cushman combines them with earthy marjoram leaves for a salsa that's terrific with pork tenderloin.


Slideshow: More Salsa Recipes


  • Total Time:
  • Servings: Makes twelve 1/4-cup servings

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  • 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

How to make this recipe

  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.

  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.

Make Ahead

The poblano–tomato salsa can be refrigerated overnight.


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

Contributed By Published July 2009

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