Roasted Poblano and Caper Salsa
['1 poblano chile, peeled, seeded, and coarsely chopped', '1/3 cup olive oil', '1 tablespoon capers', '1/2 teaspoon cumin seeds', '1 lemon, sliced into thin rounds seeds removed', '1/4 small onion, finely chopped', '1/4 cup chopped fresh parsley', 'Salt and pepper']
Heat broiler. Broil 1 poblano chile on a broiler-proof baking sheet, turning occasionally, until blackened in spots and blistered all over, 5-7 minutes. Transfer to a small bowl, cover with plastic wrap, and let sit 10 minutes. Peel, seed, and coarsely chop chile; place in a small bowl.
Heat 1/3 cup olive oil in a small skillet over medium and cook 1 tablespoon capers and 1/2 teaspoon cumin seeds, stirring, until mixture is fragrant and capers are crisp, about 30 seconds.
Remove peel and white pith from 1 lemon; slice into thin rounds and remove seeds. Add to bowl with chile along with 1/4 small onion, finely chopped, 1/4 cup chopped fresh parsley, and caper mixture; season with salt and pepper.
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