Roasted Poblano-Tomato Salsa with Marjoram

Contributed by Tim Cushman

TOTAL TIME: 30 MIN
SERVINGS: Makes twelve 1/4-cup servings

•FAST
•HEALTHY
•MAKE-AHEAD
•STAFF-FAVORITE

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.

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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

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.

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.

Roasted Poblano-Tomato Salsa with Marjoram

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