How to Make It
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.
One Serving 23 cal, 0 gm fat, 0 gm sat fat, 4 gm carb, 1.3 gm fiber.