Fire Roasted Tomato Salsa - cooking recipe

Ingredients
    2 lbs plum tomatoes, cored and cut in half lengthwise
    2 tablespoons olive oil
    1/2 teaspoon salt
    1/4 teaspoon ground black pepper
    1 large green chili pepper
    1 large jalapeno
    1 small red onion, sliced into thick slices
    1/3 cup chopped fresh cilantro
    1/4 cup fresh lime juice
    3/4 teaspoon salt
    1 head garlic
Preparation
    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.

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