Roasted Poblano Salsa

• FAST
• MAKE-AHEAD
• VEGETARIAN

Ingredients

1. 6 poblano chiles
2. 1 pound tomatoes, coarsely chopped (2 cups)
3. 1/2 cup finely chopped sweet onion
4. 1/4 cup chopped pitted green olives
5. 3 tablespoons coarsely chopped cilantro
6. 2 tablespoons extra-virgin olive oil
7. 1 tablespoon fresh lime juice
8. Salt and freshly ground pepper

1. Preheat the broiler. Roast the chiles under the broiler until charred all over. Transfer to a bowl, cover with plastic wrap and let steam for 5 minutes. Skin, stem and seed the chiles, then cut them into 1/3-inch dice. In a serving bowl, combine the chiles with the tomatoes, onion, olives, cilantro, olive oil and lime juice. Season with salt and pepper, toss to mix and serve.