Roasting Anaheim chilies on the Stove-top.
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.
