Fresh Peach and Roasted Poblano Salad
This is a wonderful summer salad that will work well as a stand alone salad or as a topping for Seared Scallops, Grilled Mahi Mahi or even some crusty bread.
1 each Fresh Poblano Chile
4 each Fresh Peaches (peeled and diced)
1 each Yellow or Red Sweet Bell pepper
½ each Onion (diced)
½ cup Fresh Basil (thinly sliced)
2 ounces Olive Oil
To taste Salt and Pepper
Method of Preparation:
1. In an oven on high Broil, place the poblano chilies on a sheet tray and into the oven to char the skins. Remove and dice the pepper (after removing the seeds)
2. In a large bowl, combine the poblano, diced peaches, bell peppers, onions, basil, oil and salt and pepper and toss until mixed thoroughly.
3. Chill and serve as desired.