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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
6 poblano chiles |
1 pound tomatoes, coarsely chopped |
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:
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.
2. Make Ahead: The salsa can be refrigerated overnight. For a fresh taste, add the cilantro just before serving.
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