1 Poblano Chili (Poblano is a green pepper or "chili" widely used in Mexican cooking-you may substitute Green Bell Pepper but the flavor will not be as authentic. This is not a "hot pepper".)
1 Medium yellow onion
3-4 Cilantro sprigs *see note
1 lime, juiced and seeded (Fresh only!)
1 15-oz. can of diced tomato in juice, drained (I usually by the store brand but be sure to use an unflavored type. You can substitute fresh but it really makes no difference and it is MUCH faster to use canned. Don't forget to drain it or you will have a very soggy salsa.)
1/2 tsp. salt
Hot Sauce to taste
For this and most salsas, I use a food processor with the metal blade. If you choose to do it by hand (or do not have a food processor), chop vegetables according to the desired consistency and simply blend in a bowl and chill for 1 hour or more to allow flavors to meld.
Note: If you don't have a blowtorch, you may use the burner on a gas stove or place under the broiler.
OK, get out the blowtorch. I prefer the propane variety, the type for general home use. Acetylene is TOO hot for this technique. To hold the chili, pierce the tough flesh with a fork at the stem of the Poblano chili. Use the blowtorch to char the ENTIRE surface of the chili. I'm talking BLACK. Quickly place in a close fitting paper sack (a lunch bag is perfect) and allow to steam itself and cool for 5 minutes. After 5 minutes, remove the chili from the bag and run it under cold water while rubbing the flesh and you will notice the skin and black coming easily away from the flesh of the chili. If some black parts remain, that's fine. Remove the stem, split the chili and remove all of the seeds. Cut into coarse chop.
Peel and cut the onion into a coarse chop and place in food processor.
Add the cilantro; lime juice, salt and process to a medium chop.
Add the tomatoes and process ONLY until you have a reasonable consistent chop. DO NOT over process!
Add hot sauce to taste and give it a quick pulse to blend.
Place in serving bowl and chill for 1 hour or more to allow flavors to meld.
Serve with Nacho Chips or use as a condiment for main dishes.
*Note: I take it easy on the Cilantro as it becomes overpowering very quickly in a dish of this type. I love Cilantro and, given the choice, would generously top most Mexican style dishes with this unique herb. However, most palates do not agree with mine on the subject of Cilantro, so take it easy in this recipe.