© Copyright 1995-2017, Clay Irving <firstname.lastname@example.org>, Manhattan Beach, CA USA
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Recipe from: Adapted from The Vegetarian Grill by Andrea Chesman, Harvard Common Press, 1998.
Servings: About 4 cups
The complexity of flavors in this wonderfully balanced salsa is sure to delight you. Just the right amount of heat from chiles combined with lime, onions and garlic, and smoky-sweet charred tomatoes gives this salsa a special character that works beautifully as a dip or as a condiment for grilled foods.
2 ½ pounds vine-ripened tomatoes
4 garlic cloves
2 poblano chiles
½ red bell pepper
½ green bell pepper
extra-virgin olive oil
1 cup finely diced Vidalia or other sweet onion
¼ cup chopped fresh cilantro
1 teaspoon minced chipotle en adobo, or more to taste
3 tablespoons fresh lime juice
Prepare a medium-hot fire for the grill.
Slice tomatoes in half. Peel and skewer the garlic. Brush the tomatoes, garlic, chiles, and bell peppers with olive oil. Grill the vegetables, turning occasionally, until tender and slightly charred, 5 to 10 minutes. Remove the vegetables as they are done. Place the chiles and bell peppers in a paper bag to steam for 10 minutes to loosen the skins.
Peel the chiles, tomatoes, and bell peppers if you wish. Finely chop the vegetables. Combine in a bowl and stir in the onion, cilantro, chipotles, lime juice, and salt to taste. Transfer the salsa to a serving bowl and let stand for at least 1 hour at room temperature to allow the flavors to blend before serving. This salsa is best the day it is made.