Roasted Poblano–Tomato Salsa With Marjoram

1. 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. 2

   Peel, core and seed the chiles and transfer to a blender. Add the tomatoes, onion, cilantro, marjoram, cumin, sugar and jalapeno to the blender and puree until smooth. Season the salsa with salt and serve.

* Per serving · 4 servings · Values may vary.

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