Ingredients

• 6 28-ounce can whole tomatoes with juice
• 18 roast poblano chiles
• 1 1/2 cups fresh cilantro leaves (or more to taste!)
• 3/4 cup chopped onion
• 3 clove garlic, minced
• 3 whole jalapeno, quartered and sliced thin, with seeds and membrane
• 3/4 teaspoon ground cumin
• 3/4 teaspoon salt
• 3/4 teaspoon sugar
• 1 1/2 whole limes, juiced

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Instructions

1. Watch how to make this recipe.
2. Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
3. Divide the ingredients into 3 batches so they will fit into a 12-cup processor
4. Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
5. Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
6. Refrigerate the salsa for at least an hour before serving.