2 poblano peppers Grapeseed oil Kosher salt

Roast the peppers over a flame. Place them in a plastic bag for 30 minutes. Peel and seed them. Cut them into bite-size pieces and place in serving dish. Sprinkle salt and add grapeseed oil. Toss to serve. Better made the day before.

Community content is available under CC-BY-SA unless otherwise noted.