posted by admin on Oct 10

• 12 poblano chiles
• 2 pounds tomatoes chopped
• 1 cup fine chopped sweet onions
• ½ cup pitted green onions, chopped
• 6 tablespoons chopped cilantro
• 4 tablespoons extra virgin olive oil
• 2 tablespoons fresh squeezed lime juice
• Salt and pepper to taste

Mixin It Up

Preheat the broiler and roast the chiles under the broiler until charred all over ( you can roast them on a barbeque too). Once charred, put them in a bowl and cover them with plastic wrap and steam them for about five minutes, this will allow the skin to loosen and make it easy for you to remove the skin, stem and seeds. Once all are removed, cut them into thirds and dice them. Mix all of the ingredients together in a bowl and season to taste with the salt and pepper. Be sure to wear gloves and not touch your face when working with the chiles, the oil they have in them is nasty should you get it in your eyes and it doesn’t wash out easily.