INGREDIENTS

2 Poblano Chiles  
1 large Red Bell Pepper  
1 tsp.  Lime Juice  
1 tsp.  Olive Oil  
1 tsp.  Marjoram  
1/4 tsp.  Salt  
1/4 tsp.  Pepper  
1/4 cup Red Onion , diced 
1/2 cup  Pine Nuts  

DIRECTIONS

1.) Preheat broiler. Place chiles and bell pepper in baking sheet and place under broiler. Broil until blackened, about 3-4 minutes per side. Place in a paper or plastic bag and seal. Allow to "sweat" for 5 minutes. Remove from bag and peel the skin and discard stems and seeds. Dice.

2.) Place pine nuts in a toaster oven or skillet (tossing constantly) over medium high heat. Toast until golden, about 3 minutes. Toss all ingredients in a medium bowl. Set aside until ready to use.