Roast the poblanos in the air fryer at 375°F for about 12 minutes, or broil until the skins blister and blacken. Let cool, peel off skins, and remove seeds. You can also simply de-seed and chop, then roast in the air fryer or oven. If roasting over the gas range flame, keep them intact first.

Add roasted poblanos, tomatoes, onion, garlic, cumin, smoked paprika, salt, and pepper to a pot and simmer. Blend with an immersion blender OR start by putting all of it in a blender and blend until smooth. Then simmer on the stove.

Simmer over medium heat for 10–15 minutes, stirring occasionally, until slightly reduced. Adjust seasoning to taste.

Use immediately, or let cool and refrigerate in a sealed jar up to 5 days or freeze up to 3 months.