Tomato Salad With Chile and Lime

Stashing this to use with a big bowl of multicolored (yellow, orange, red, white, green, black & striped) summer backyard tomatoes of all sizes. Found in Sunset - thanks! Plan to try with a nice Anaheim pepper or two first then will bump up to Serranos. Caliente olai!

• Ready In: 18 mins
• Serves: 8

Ingredients

• 2  lbs tomatoes
• 1  green chili pepper, large and mild (such as poblano)
• 3  tablespoons olive oil
• 2  tablespoons lime juice
• 1⁄2 teaspoon sea salt, to taste
• 1⁄4 teaspoon dry mustard

Directions

1. Core and halve tomatoes. Remove seeds (either scoop them out with a spoon or hold a half in your hand and squeeze out the seeds) and cut tomatoes into bite-size pieces. Put tomatoes in a large bowl.
2. Remove stem and seeds from chile. Finely chop chile and add to tomatoes. Set aside.
3. In a small bowl, whisk together olive oil, lime juice, 1/2 teaspoons salt, and mustard until emulsified.
4. Drizzle dressing over tomatoes and chiles and toss gently to combine. Add more salt to taste if you like. Serve at room temperature.