Roasted Chile Salsa

Directions

1. 1
   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.
2. 2
   (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.)
3. 3
   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.
4. 4
   Remove the chiles and use a knife to scrape off most of the blackened skin.
5. 5
   Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
6. 6
   Divide the ingredients into 3 batches so they will fit into a 12-cup processor
7. 7
   Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
8. 8
   Pulse until you get the salsa to the consistency you'd like.
9. 9
   I do about 10 to 15 pulses.
10. 10
    Test seasonings with a tortilla chip and adjust as needed.
11. 11
    Refrigerate the salsa for at least an hour before serving.