Roasted Poblano and Caper Salsa

Ingredients

• •1 whole poblano chile, peeled, seeded, and coarsely chopped
• •⅓ cup olive oil
• •1 tablespoon capers
• •½ teaspoon cumin seeds
• •1 whole lemon, sliced into thin rounds seeds removed
• •¼ whole small onion, finely chopped
• •¼ cup chopped fresh parsley
• •to taste Salt and pepper

Cooking Instructions

1. 1.

   Heat broiler. Broil 1 poblano chile on a broiler-proof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5-7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.

   17 min

2. 2.

   Heat 1/3 cup olive oil in a small skillet over medium and cook 1 tablespoon capers and 1/2 teaspoon cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.

   1 min

3. 3.

   Remove peel and white pith from 1 lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with 1/4 small onion, finely chopped, 1/4 cup chopped fresh parsley, and caper mixture; season with salt and pepper.

   5 min