Roasted Poblano-Tomato Salsa with Marjoram

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

Ingredients

1. 2 poblano chiles
2. One 28-ounce can whole tomatoes, drained
3. 1/2 cup finely diced onion
4. 1/4 cup chopped cilantro
5. 2 tablespoons chopped fresh marjoram
6. 1/2 teaspoon ground cumin
7. 1 teaspoon sugar
8. 1 small pickled jalapeño, stemmed
9. Salt

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.