Tomato Salsa with Poblano Chiles: Salsa de Jitomate con Rajas

articles Food & Cuisine Recipes

Ana María Flores Sánchez


  • 5 large Beefsteak tomatoes or 10 plum tomatoes, roasted
  • 2 poblano peppers, roasted and thinly sliced
  • 1/2 onion, sliced lengthwise
  • 4 Tbsp. oil
  • Salt to taste


Grind the tomatoes in a blender, add salt to taste, set aside.

In a skilet, heat oil then fry onion and peppers until onions are soft. Add the tomato and let simmer for 5 minutes.

Serve hot over Spinach and Cheese Tamales

Published or Updated on: January 1, 2006 by Ana María Flores Sánchez © 2008


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