Roasted Poblano Salsa

• 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

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.

chiles, tomatoes, sweet onion, green olives, cilantro, extravirgin olive oil, lime juice, salt

Taken from www.myrecipes.com/recipe/roasted-poblano-salsa (may not work)