Roast the poblano pepper over an open flame either on your stove
or an out door grill. Char the pepper on all sides. Then wrap it in
foil and let it sit for about 5 minutes. When the pepper is cool
enough to handle, open the foil and peel off the charred poblano
skin. Wipe off any remaining charred skin with a paper towel.
Remove the seeds inside. Dice the roasted poblano.
Mix together the roasted poblano and all other ingredients.
Refrigerate till ready to serve.
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