Poblano Roasted Tomato Salsa

Ingredients

• 4 medium-sized vine ripe tomatoes, seeds removed
• 1 small clove garlic, peeled and root end trimmed
• 1 large poblano chili pepper, roasted (instructions below)
• 1 medium Vidalia onion
• 1/4 tsp cumin
• 1 tablespoon lime juice
• Freshly ground pink Himalayan salt
• Freshly ground black pepper

Instructions

Roast Poblano Peppers

1. Preheat oven on LOW broil.
2. Place whole poblano pepper on a baking sheet lined with tin foil into the oven.
   

   
3. Cook till the skin is blistering.  Flip the pepper on all sides until completely blistered/charred.  Watch the poblano carefully so it doesn’t burn.
   

   
4. Remove from the oven, let cool wrapped in foil.
5. Remove skin.
6. Cut in half, remove the top and all of the seeds.  Set aside

 

Making the salsa

1. In a food processor, add all the ingredients: pepper, tomatoes, onions and garlic.
2. Pulsate a handful of times to incorporate the ingredients together.  Add cumin and lime juice and let the processor run a minute to mix fully.
   

   
3. Season to taste with salt and pepper.
4. Refrigerate.

Fresh from processor

Refrigerated overnight.