Chiles Rellenos

Roast the poblano chiles directly over an open flame or under a broiler until the skin is charred and blistered on all sides. Place the charred poblano chiles in a plastic bag or covered bowl for 15 minutes to steam.

Once cooled, carefully peel the skin from the poblano chiles. Make a slit down one side of each poblano chile and carefully remove the seeds and veins, being careful to keep the chile intact. Set aside.

For the sauce, roughly chop the Roma tomatoes, white onion, and garlic. Blend these ingredients with the chicken broth and 5 grams of kosher salt until smooth.