Categories: Relishes 
      Yield: 8 servings 
  
      1    Tomatoes                            2    Pablono peppers 
  
  Try this: Roast 2 fresh poblano peppers over a gas flame. Carefully wrap in 
  paper towels and place in a plastic bag for 5 minutes. Rub skin off 
  peppers, seed and chop. Combine with 1 large chopped tomato (about 1 1/2 
  cups), 1 tablespoon chopped onion and 1 large chopped clove garlic. Whisk 
  together the juice of 1 large lime, 3 tablespoons olive oil, 1/4 teaspoon 
  salt, 1/4 teaspoon pepper and pour over peppers. Add 2 tablespoons chopped 
  fresh cilantro and cover. Refrigerate a few hours before serving. Philip 
  Schulz 
    PRODIGY service Guest Chef FROM: GUEST CHEF (EXPT46B)