Ingredients
6 plum tomatoes
2 poblano chilies
1 jalapeno
6 cloves garlic
4 scallions
salt and pepper
1 T olive oil
Preparation
preheat oven to 400F. Place all ingredients in bowl, and toss. Pour out onto a sheet pan, and roast in oven 30 min. Let cool. Stem and seed the peppers, and remove the charred skins. Place all ingredients in a blender, and pulse until pureed. Season.
