This was an utterly delicious dish I had to make repeatedly this summer. The roasted poblanos are a great addition, but it's also delicious with just finely diced jalapenos. Also absolutely delicious served with breakfast egg sandwiches.
2 large, ripe tomatoes
2/3 cup cilantro
1 medium red onion
0.5 tsp cumin
Cut the poblanos in half, remove seeds and lay on a baking sheet skin-side-up. Broil until charred. Add to a sealed container and allow to steam. When cool, remove skins.
Mince the poblanos, onion, tomatoes, jalapeno. Add to a bowl.