Ingredients
1 poblano chile
2 pounds (about 6 medium) green tomatoes, seeded and finely chopped
1 small or 1/2 large Vidalia or other sweet onion, finely chopped
1 medium cucumber, peeled, seeded, and finely chopped
4 scallions, sliced thinly crosswise
2 tablespoons freshly squeezed lime juice (about 2 limes)
1 tablespoon extra-virgin olive oil
1/2 cup finely chopped fresh cilantro
Coarse salt and freshly ground pepper
Preparation
Roast chile 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 chile, and place in a medium bowl.
Add tomatoes, onion, cucumber, scallions, lime juice, oil, and cilantro. Stir. Season with salt and pepper; let stand 30 minutes. Store in refrigerator up to 3 days.
