Adapted from Diana Kennedy's Mexican cookbooks.
1 cup diced tomatoes
1 poblano or pasilla chile
1 jalapeno chile
1 tsp garlic
salt to taste
Cook the diced tomatoes until they fall apart and there is sizable amount of juice. Set aside.
Roast the chile until most of the skin is black. Put in a plastic/paper bag and allow the chile to sweat for 10 minutes. Take out the chiles and take the skins off but don't rinse in water. Meanwhile char the garlic by placing it on a hot skillet.
Blend the garlic and chile first and then add the tomatoes. Add salt to taste and freeze before serving.
that looks really good!!
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