Roasted Poblano Salsa


  • 3 tablespoons coarsely chopped cilantro
  • Salt and freshly ground pepper
  • 6 poblano chiles
  • ¼ cup chopped pitted green olives
  • 1 pound tomatoes, coarsely chopped
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon fresh lime juice
  • + 2 more ingredients
    • (2 cups)
    • ½ cup finely chopped sweet onion

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, cilant...

View full recipe at My Recipes


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