Makes about 2 cups. Difficulty
2 poblano peppers 1/2 jalapeno pepper 2 tomatoes 10 oil-packed sun-dried tomatoes, drained and finely chopped 1 Tablespoon Italian parsley 2 Tablespoons minced cilantro 1 small garlic clove, minced 2 Tablespoons red onion, minced 1-1/2 teaspoons lime juice 1 teaspoon balsamic vinegar Salt
Roast poblanos and jalapeno peppers under broiler or directly over a gas flame.
Transfer to a bowl and cover with plastic wrap. Let sit for about 20 minutes.
Peel skins and remove seeds and ribs from peppers. Finely chop peppers.
Seed tomatoes and finely chop.
In a medium bowl combine tomatoes with peppers. Add sun-dried tomatoes, parsley, cilantro, garlic, red onion, lime juice and balsamic vinegar. Adjust seasonings to taste with salt. Let stand at room temperature for 1-2 hours before serving.