Poblano Salsa


  • 3 plum tomatoes
  • 2 garlic cloves, unpeeled
  • 1/4 red onion
  • 3 poblano chili peppers
  • 2 jalapeño peppers (stems and seeds removed)
  • 1 tsp. kosher salt
  • 3-1/2 Tbsp. extra virgin olive oil
  • juice from 1 lime
  • pinch of ground cumin
Poblano Salsa

Jocelyn Filley

Roughly chop tomatoes, onion, garlic and peppers. Place all ingredients in a food processor and pulse enough to dice everything up but not purée it. Pour salsa into a bowl and let sit in the refrigerator for 1 hour for flavors to combine. Serve with tortilla chips, on scrambled eggs or inside a burrito.

Yield: 8 servings