Roasted Chile Salsa

• 6 28 -ounce can whole tomatoes with juice
• 18 roast poblano chiles
• 1 1/2 cups fresh cilantro leaves (or more to taste!)
• 3/4 cup chopped onion
• 3 clove garlic, minced
• 3 whole jalapeno, quartered and sliced thin, with seeds and membrane
• 3/4 teaspoon ground cumin
• 3/4 teaspoon salt
• 3/4 teaspoon sugar
• 1 1/2 whole limes, juiced

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

tomatoes, chiles, fresh cilantro, onion, clove garlic, thin, ground cumin, salt, sugar, whole limes

Taken from www.foodnetwork.com/recipes/ree-drummond/roasted-chile-salsa.html (may not work)