4 green bell peppers
5 poblano peppers
2 tomatoes seeded, diced
1/2 sweet onion, diced
3 tbsp. chopped fresh mint or cilantro
1/2 tsp. ground cumin
3 tbsp. olive oil
2 tbsp. fresh lemon juice
Coarse salt and freshly ground black pepper
Prepare grill for direct grilling on high heat.
Arrange peppers on hot grate and grill them until skins are browned and blistered on all sides, 3-4 minutes per side, 12-16 minutes in all. Grill tops and bottoms too. Transfer to cutting board and let cool to room temperature.
Scrape charred skins off peppers. Don't worry about getting it all. Cut each pepper in half, remove core, and scrape out seeds. Cut each pepper into 1/4 inch square pieces. Place in mixing bowl.
Add tomato, onion, mint/cilantro, cumin, olive oil, lemon juice, and toss to mix. Season with salt and black pepper to taste (should be highly seasoned).