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.
Posts may contain affiliate links. If you purchase a product through an affiliate link, your cost will be the same but the farm will receive a small commission. Your support is appreciated and helps us maintain the cost of running the blog.