Poblano and Mango Salsa

Makes 1 to 1 1/2 cups 

2 poblano chilies 

1 large firm mango 

juice of 1 lime 

grated zest of 1/2 lime 

1 tsp. maple syrup 

1/2 tsp. salt 

In a very hot iron skillet, roast poblanos until charred on all sides. Transfer to a plastic bag and let steam for 10 minutes. Meanwhile, peel and seed the mango and cut it into thin strips. Add lime juice and zest, maple syrup, and salt, mixing well. Skin and seed poblanos under cold running water. Pat dry and cut into thin strips. Toss with mangos; adjust seasonings to taste. Allow to stand for 30 minutes. Serve at room temperature.