Roast the poblano peppers over the stove flame until charred. Remove them and let them rest for about 10 minutes. Peel off the skin, rinse, and cut into strips.

In a large bowl, mix all the ingredients together. The salad should be creamy; you may need to add more mayonnaise to reach your desired consistency. I like to use mayonnaise with lime juice.

This salad is perfect served with tostadas. I love it!