Serves:

Ingredients:

1 Tomato
2 Pablono peppers

Method:

Try this: Roast 2 fresh poblano peppers over a gas flame.
Carefully wrap in paper towels and place in a plastic bag for 5 minutes.
Rub skin off peppers, seed and chop.
Combine with 1 large chopped tomato (about 1 1/2 cups), 1 tablespoon chopped onion and 1 large chopped clove garlic.
Whisk together the juice of 1 large lime, 3 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper and pour over peppers.
Add 2 tablespoons chopped fresh cilantro and cover.
Refrigerate a few hours before serving.