Recipes

Roasted Poblano Salsa

Name: Roasted Poblano Salsa
Ingredients: 6 poblano chiles; 1 pound tomatoes, coarsely chopped (2 cups); 1/2 cup finely chopped sweet onion; 1/4 cup chopped pitted green olives; 3 tablespoons coarsely chopped cilantro; 2 tablespoons extra-virgin olive oil; 1 tablespoon fresh lime juice; Salt and freshly ground pepper

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By Marcia Kiesel

Updated on December 8, 2015

Yield:

4 cups

Ingredients

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

Directions

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.

Make Ahead

The salsa can be refrigerated overnight. For a fresh taste, add the cilantro just before serving.