Roasted Poblano-Tomato Salsa with Fresh Cilantro

1pound ripe tomatoes, preferably plum 
(about 13 medium) 
2 fresh medium poblano chiles, about 5 ounces*
1/2 small red onion, sliced 1/4-inch thick
4 garlic cloves, peeled
1/2 cup good-quality canned tomato puree
About 1/2 cup water
2 tablespoons loosely packed fresh cilantro, chopped
2 teaspoons fresh thyme
2 teaspoons salt


1. Heat the broiler. 
Lay whole tomatoes and poblanos on 
a broiler pan or baking sheet 
(you may line the pan with heavy duty foil if you wish). 
Set pan as close to the broiler as your oven allows, 
usually 4 inches away. 
Broil about 6 minutes until darkly roasted 
and splotchy black on one side 
(the tomato skins will split and curl; 
the poblanos will be completely blistered 
and look charred at points). 
With a large pair of tongs, 
flip over the tomatoes and chiles; 
roast the other side for 4 to 6 minutes longer. 
Poblanos may be completely blistered and blackened 
before the tomatoes, so remove them as they get done. 
The tomatoes and chiles should look darkly roasted 
as well as soft and cooked through. 
Set aside to cool. 
2. Turn oven to 425º F. 
On a similar pan or baking sheet, 
mix together garlic and onion, 
separating onion into rings. 
Set in the oven. Roast, stirring every few minutes, 
until onions are deeply golden; they'll look soft, 
even have a touch of char on some of the edges, 
and the garlic feels soft and browned in spots, 
about 15 minutes total. 
(If you go for smoky flavors, you can roast the onion 
and the garlic on a perforated grilling pan over 
a moderately low charcoal fire.) 
Cool to room temperature. 
3. If you don't like the rustic-textured salsa 
(or if you are canning the salsa), 
pull peels from cooled tomatoes and cut out cores 
(where the stems were attached); 
work over the baking sheet to collect juices. 
Pull peels off poblano chiles 
(don't worry if there are a few bits that stick). 
Pull out stem, as well as seed pod. 
Tear poblanos open; rinse to remove stray seeds. 
Chop chile pulp into 1/4-inch pieces;
place in a large bowl. 
4. In a food processor, pulse onion-garlic mixture 
until moderately finely chopped; 
scrape down once or twice to ensure even chopping. 
Scoop into the big bowl with the chopped poblanos. 
Without washing the processor, coarsely purée tomatoes 
and their juice; add them to bowl. 
Stir in tomato puree and enough water to give 
the salsa a light, sauce consistency. 
Stir in cilantro and thyme. 
5. Taste the salsa; season with salt, 
pushing flavors toward the upper levels. 
If you are planning to use your salsa right away, 
pour it into a bowl and serve. 
Or cover, refrigerate and use within 5 days. 



*You can use other chiles, including the long green 
Anaheim and large Hungarian wax.