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© Copyright 1995-2023, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA
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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 ½ 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
½ 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.