Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1                    poblano chile*
   2      cans          black beans -- cooked, rinsed
   2      tablespoons   pomegranate juice -- fresh
     1/4  cup           bell peppers -- red
     1/4  cup           bell peppers -- yellow
   2                    garlic cloves -- roasted, peeled,
                        -- chopped
   1      slice         onion -- white, 3/4" inch
                        -- thick, roasted and
                        -- chopped
   1      tablespoon    cilantro -- fresh, chopped
   1      tablespoon    chiles chipotle en adobo -- canned
     1/4  teaspoon      cumin seed -- toasted
                        salt

Preparation:

* stemmed, seeded -- diced (roast and peel the poblano) Combine all ingredients in a sauté pan. Over medium hea toss for several minutes. Add salt to taste. Trhasfer salsa to glass bowl and serve at room temperature. Source: Adapted from "Salsa" by Reed Hearon 1993. Reprinted in Food Arts Magazine, June 1993, page 82