Preheat oven to 400 degrees. Place tomatoes and poblano pepper on a baking sheet. Roast for 25 minutes, until skins start to split. Remove from oven and allow to cool enough so you can handle them.

Peel the skins off of the tomatoes and peppers and discard them along with the seeds and cores. Place pulp in a blender. Add the remaining ingredients. Puree until smooth. Store in an airtight container in the refrigerator.