Green Tomato Salsa

1. 1

   Roast the chile directly on a gas-stove burner over high heat, or under the broiler, turning as each side blackens.

2. 2

   Transfer to a bowl; cover with plastic.

3. 3

   Let stand until cool enough to handle.

4. 4

   Peel off the skin; discard the stem and seeds.

5. 5

   Finely chop the chile, and place in a medium bowl.

6. 6

   Add the tomatoes, onion, cucumber, scallions, lime juice, oil, and cilantro.

7. 7

   Stir.

8. 8

   Season with salt and pepper; let stand 30 minutes.

9. 9

   Store in the refrigerator up to 3 days.

* Per serving · 4 servings · Values may vary.

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