2 poblano peppers, seeded
1 red bell pepper, seeded and quartered lengthwise
1 green bell pepper, seeded and quartered lengthwise
2 plum tomatoes, seeded and chopped
3 scallions, white and green parts, chopped
1 jalapeno pepper, seeded and finely chopped (leave seeds in for a spicier salsa, or use more jalapenos)
Juice of one lime
1 tbsp olive oil
Salt & pepper to taste
1/2 cup fresh cilantro, roughly chopped
1. Place the poblano and bell peppers, skin side up, on a baking sheet lined with parchment paper. Heat under a broiler until the skins are charred. Turn the poblano peppers over halfway through. Remove from broiler, place all peppers in a large bowl and cover tightly with plastic wrap. Set aside.
2. While the peppers are broiling, mix the tomatoes, scallions, jalapeno, lime juice and olive oil in a bowl. Add 1/2 tsp salt and 1/2 tsp pepper. Allow to rest.
3. After the peppers have been in the bowl for about 15 minutes, the tight seal of the plastic should have allowed steam to loosen the skins. Remove the plastic wrap, carefully peel the charred skins from the flesh of the peppers and discard the skins. Roughly chop the roasted peppers and add to the tomato mixture. Add the fresh cilantro. Combine well and allow to rest for at least an hour, preferably longer, to let the flavors mix.
4. Taste before serving and adjust salt/pepper as needed. Can be stored in the refrigerator for several days in a tightly lidded container.