Roasted Poblano with Mango and Corn Salsa

• 1 poblano or 2 large jalapeno chiles
• Vegetable oil
• 1 large ripe mango, peeled, pitted, and cut into 1/4-inch dice
• 1 ear fresh young corn, kernels cut from cob
• 1/2 cup finely diced sweet onion, such as Vidalia or Walla Walla
• 2 to 3 tablespoons fresh lime juice, to your taste
• 2 tablespoons finely chopped fresh cilantro leaves
• 2 tablespoons snipped fresh chives
• Salt and freshly ground black pepper

1. Lightly rub the poblano with oil and roast over a gas flame or under a broiler until blackened all over, turning occasionally.
2. Transfer the chile to a bowl, cover with plastic wrap, and let steam until collapsed and cool.
3. Peel, seed, and finely chop the chile.
4. In a medium-size bowl, combine the poblano, mango, corn, onion, lime juice, cilantro, and chives.
5. Season with salt and pepper.
6. Will keep, tightly covered, in the refrigerator for up to 2 days.

poblano, vegetable oil, mango, corn, sweet onion, lime juice, fresh cilantro, fresh chives, salt

Taken from www.cookstr.com/recipes/roasted-poblano-with-mango-and-corn-salsa (may not work)