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. Philip Schulz
PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)
