Green Tomato Salsa

Recipe from: Martha Stewart Living
Servings: 4 cups

1 poblano chili
2 pounds (about 6 medium) green tomatoes, seeded and finely chopped
1 small or 1/2 large Vidalia or other sweet onion, finely chopped
4 scallions, sliced thinly crosswise
2 tablespoons freshly squeezed lime juice (about 2 limes)
2 tablespoon extra-virgin olive oil
1/2 cup finely chopped fresh cilantro
coarse salt and freshly ground pepper

Roast chili directly on a gas-stove burner over high heat, or under the broiler, turning as each side blackens.  Transfer to a bowl; cover with plastic.  Let stand until cool enough to handle.  Peel off skin; discard stem and seeds.  Finely chop chili, and place in a medium bowl.  Add tomatoes, onion, cucumbers, scallions, lime juice, oil and cilantro.  Stir.  Season with salt and pepper; let stand 30 minutes.  Store in refrigerator up to 3 days.