2-3 Poblano peppers
1 medium white onion, quartered
1 1/2 Tbsp. garlic
3-4 tomatoes, halved
2 tbsp. cilantro
1/2 tsp. cumin
1/2 teaspoon salt
1. Turn broiler on low. Place poblano on small oven sheet and place in oven under broiler.
2. Let broil for 5 minutes, or until blistered then turn quarter the way. Let blister again, and turn again. Repeat until entire pepper is roasted. Keep an eye on it though, as it may blister fast!!
3. Remove pepper from oven and set aside until cool enough to handle. Once cool, peel off blistered skin of pepper; trying not to remove too much of the actual pepper.
4.Place onion and garlic in a food processor; cover and pulse four times. Add the tomatoes, peppers and remaining ingredients. Cover and process until desired consistency. Chill until serving. Serve with chips or over fish or chicken for a sweet and smoky flair!
Enjoy! Ephesians 1:17-20
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This recipe and blog post by Tisha Johnson Matthews, of Sweet Basil Farm & Gardens. Photo courtesy of yummly. Special thanks to J. David Matthews, of Barnesville, Georgia for support and patience with all that I try and test.