Ingredients

• 1 large poblano pepper
• 1 teaspoon olive oil
• 1 cucumber - peeled , seeded, and diced
• 0.5 cups onion , finely diced
• 2.5 pounds fresh ripe tomatoes - stemmed , peeled, and seeded
• 1 jalapeno pepper , stemmed and chopped
• 3 cloves garlic , smashed
• 1 lime , juiced
• 1 teaspoon white sugar
• 1 teaspoon salt
• 0.5 teaspoons freshly ground black pepper
• 0.5 teaspoons ground cumin

Instructions

1. 1 Rub the poblano pepper with olive oil. Roast over the gas flame of your stove, turning often, until the skin is black, 7 to 10 minutes. Place pepper into a paper bag and seal; set aside to cool, about 10 minutes.
2. 2 Combine cucumber and onion in a bowl. Set aside.
3. 3 Take cooled poblano from the bag and scrape off the burned skin. Remove stem and seeds; roughly chop the pepper.
4. 4 Place tomatoes, poblano, jalapeno, garlic, lime juice, sugar, salt, pepper, and cumin into the bowl of a food processor and pulse until thick and not runny. Add cucumber and onion; pulse 3 to 4 times to incorporate. Refrigerate until chilled, about 30 minutes. Serve.

Nutrition per serving