We like to serve grilled fish over a coulis made by pureeing half the salsa until smooth and adding olive oil until the mixture is the desired consistency.
Recipe information
Yield
makes 4 cups
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 fresh 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
Step 1
Roast the 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 the skin; discard the stem and seeds. Finely chop the chile, and place in a medium bowl.
Step 2
Add the tomatoes, onion, cucumber, scallions, lime juice, oil, and cilantro. Stir. Season with salt and pepper; let stand 30 minutes. Store in the refrigerator up to 3 days.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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