Tomato Salsa with Poblano Chiles: Salsa de Jitomate con Rajas

Ana María Flores Sánchez

Ingredients:

• 5 large Beefsteak tomatoes or 10 plum tomatoes, roasted
• 2 poblano peppers, roasted and thinly sliced
• 1/2 onion, sliced lengthwise
• 4 Tbsp. oil
• Salt to taste

Preparation:

Grind the tomatoes in a blender, add salt to taste, set aside.

In a skilet, heat oil then fry onion and peppers until onions are soft. Add the tomato and let simmer for 5 minutes.

Serve hot over Spinach and Cheese Tamales