This salsa and its pureed counterpart, coulis, add a piquantflavor and varied textures togrilled fish.
Roast chile directly on a gas-stove burner over high heat, or under the broiler, turning as each side blackens. Transfer to a bowl; cover with plastic. Let stand until cool enough to handle. Peel off skin; discard stem and seeds. Finely chop chile, and place in a medium bowl.
Add tomatoes, onion, cucumber, scallions, lime juice, oil, and cilantro. Stir. Season with salt and pepper; let stand 30 minutes. Store in refrigerator up to 3 days.
To make a coulis, puree half the salsa until smooth and add olive oil until the mixture is the desired consistency.