Mardee Regan’s Chunky Poblano-Tomato Salsa

Name: Mardee Regan’s Chunky Poblano-Tomato Salsa
Yield: Makes about 1½ quarts
Ingredients: 3 tablespoons vegetable oil; 1 very large onion, diced (2 cups); 3 large garlic cloves, minced; ½ teaspoon whole cumin seeds; ¼ teaspoon crushed hot pepper flakes (or to taste); ½ cup chopped cilantro; 1 teaspoon salt; ½ teaspoon ground cumin; 4 medium poblanos, roasted, peeled, seeded, and diced (see Preparation), to make about 1 cup (or substitute Anaheims); 1 jalapeño, seeded and minced; 6 large very ripe tomatoes, peeled, seeded, coarsely chopped (6 cups)

Preparation info

Makes about
1½ quarts

Difficulty
Easy

Appears in

Uncommon Fruits & Vegetables

By Elizabeth Schneider

Published 1986

About

Mardee (editor and friend) and her husband Gary are so crazy about this chunky, rich, colorful sauce that they eat bowls of it, soup-like. They also enjoy more moderate amounts on scrambled eggs, fried-egg sandwiches, nachos, tacos, enchiladas, cold meat loaf, fried potatoes, and pork chops.

Ingredients

3 tablespoons vegetable oil
1 very large onion, diced (2 cups)

Starter
Vegan
Gluten-free

Method

Heat oil over moderate heat in large skillet. Add onion and garlic and sauté until softened but not browned, about 5 minutes.
In tiny pan stir cumin seeds and hot pepper flakes over low heat until they smell wonderful but are not smoking—a few seconds. Add to onion-garlic mixture with cilantro, salt, and ground cumin.
Sample poblanos and add to skille