Description
Grilling the tomatoes, green chilies and jalapenos gives this salsa an outdoors flavor to match the flavor of my marinated grilled beef fajitas, recipe #30388 or just served with some crisp tortilla chips. Add more green chilies and jalapenos if desired for a hotter taste.
Ingredients
- Plum Tomatoes
- Olive Oil
- Salt
- Ground Black Pepper
- Green Chili Pepper
- Jalapeno
- Red Onion
- Fresh Cilantro
- Fresh Lime Juice
- Garlic
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 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