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

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.    More Salsa Recipes  

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.

Make Ahead

The poblano–tomato salsa can be refrigerated overnight.

Notes

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

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