February 1st, 2012

Roasted Chili Salsa

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Roasting Anaheim chilies on the Stove-top.

Roasting Anaheim chilies on the Stove-top.

Makes around 4 cups

4-6 Anaheim or poblano chilies
2 cups coarsely chopped heirloom tomatoes
¼ cup chopped pitted green olives
¼ coarsely chopped cilantro
2 tablespoons olive oil
1 tablespoon fresh lime juice
salt and pepper to taste

Roast peppers on the flame of a gas stove tuning frequently (or use oven broiler) until skin is blackened.  Transfer to closed paper bag and let steam for a few minutes. Remove from bag, peel blackened skins off, remove stems and seeds and dice roasted peppers.  Combine peppers with remaining ingredients and serve.

 

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