Ingredients
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2 lbs plum tomatoes, cored and cut in half lengthwise
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2 tablespoons olive oil
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1/2 teaspoon salt
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1 large jalapeno
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1 small red onion, sliced into thick slices
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1/3 cup chopped fresh cilantro
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1/4 cup fresh lime juice
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3/4 teaspoon salt
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1 head garlic
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1/4 teaspoon ground black pepper
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1 large green chili pepper
Instructions
- In a large bowl, toss tomatoes with oil, salt and pepper.
- Cut the top off the garlic head and brush with olive oil; wrap in foil.
- Lightly oil grill rack.
- Place garlic, onion slices (brushed with olive oil) tomatoes, green chili and jalapeno on hot oiled grill rack; grill for 8 to 10 minutes or until onion and tomatoes begin to char and soften and pepper skins are charred and blistered, turning occasionally.
- Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle.
- Remove skin, stems, and seeds from the peppers; discard.
- Finely chop the peppers.
- Chop the tomatoes, onion and garlic.
- Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl.
- If not serving right away, cover and refrigerate up to 3 hours.