Roasted Poblano Salsa

Ingredients

• 3 tablespoons cilantro leaves coarsely chopped
• 0.3 cup olives green pitted chopped
• 1 tablespoon juice of lime fresh
• 2 tablespoons olive oil extra-virgin
• 6  poblano chiles 
• 4 servings salt and pepper freshly ground
• 0.5 cup onion sweet finely chopped
• 1 pound tomatoes coarsely chopped

Equipment

• bowl
• plastic wrap
• broiler

Directions

1. Preheat the broiler. Roast the chiles under the broiler until charred all over.
2. 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.
3. Make Ahead: The salsa can be refrigerated overnight. For a fresh taste, add the cilantro just before serving.