ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Roasted Poblano Salsa

Yield MAKES ABOUT 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

How to Make It

  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.