Roasted Poblano Salsa

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6 poblano chiles

1 pound tomatoes, coarsely chopped (2 cups)

1/2 cup finely chopped sweet onion

1/4 cup chopped pitted green olives

3 tablespoons coarsely chopped cilantro

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lime juice

Salt and freshly ground pepper

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