Ingredients:
2 poblano peppers, blackened and peeled
1 jalapenos, blackened and peeled
1 teaspoon cumin, toasted
1 tablespoon extra virgin olive oil
1 onions, coarsely chopped
1 tablespoon minced garlic
2 cups crushed tomatoes
1/2 cup water
1 tablespoon red wine vinegar
1 teaspoon salt
1/2 teaspoon ground pepper
1/3 cup cilantro leaves
1 limes, juice of
Tabasco sauce
Directions:
Blacken the peppers under the broiler or top of a gas stove.
Place in a plastic baggie.
Toast the cumin in a saucepan until it begins to smoke.
Add the oil, onions and garlic.
Saute for 2 minutes.
Add the rest of the ingredients, except for the peppers, and simmer over a low heat for 5 minutes, stirring occasionally.
Remove the skins from the peppers, seed, and coarsely chop them.
Add them to the saucepan.
Cook another 5 minutes or so until the sauce thickens slightly.
Pulse in a blender to desired consistency. Refrigerate for up to a month.
Serve hot or room temperature.
Servings: 10
Time preparation: 10 min.
Time total: 20 min.