Roasted Poblano and Caper Salsa

By KDHarmon

Ingredients

• 1 poblano chile
• 1/3 cup olive oil
• 1 tablespoon capers
• 1/2 teaspoon cumin seeds
• 1 lemon
• 1/4 small onion, finely chopped
• 1/4 cup fresh parsley, chopped
• Kosher salt and freshly ground black pepper

Preparation

Step 1

Heat broiler. Broil chile on a broilerproof 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.


Heat oil in a small skillet over medium and cook capers and cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.


Remove peel and white pith from lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with onion, parsley, and caper mixture; season with salt and pepper.

Makes 4 servings.