What you need:
1 Poblano pepper
1 Sweet pepper (red, orange, yellow)
2 Cups grape tomatoes quartered
1 Cup corn
1/4 Cup finely chopped red onion
1/4 Cup cilantro
1/2 teaspoon shredded lime peel
2 Tablespoons lime juice
1 Teaspoon sea salt
1-2 Cloves garlic
Splash of hot sauce
1 Avocado, seeded and chopped (added just before serving)
How to make:
Place poblano and sweet pepper on a foil lined baking sheet and put into broiler. Turning occasionally, broil until skins get blistered and slightly blackened. Remove from broiler and allow pepper to cool. Once cool, remove blackened skins, stems and seeds. Chop peppers into small pieces.
In a bowl combine peppers and all ingredients except avocado. Mix until combined. Cover with foil and chill for 24 hours. Prior to serving dice avocado and mix into pico de gallo. Serve with chips and preferably a margarita!!
I made a slightly larger batch then the recipe called for because I wanted to use a combination of different roasted peppers. I added more lime juice and a bit more seasoning to adjust to more ingredients.
I think pineapple or black beans would also be great added to this recipe!