Toward the end of the harvest season chiles, tomatoes, onions, garlic and cilantro can be found in abundance. Inspired by the vibrant colors and pungent flavors of Mexico, I particularly like grilling the salsa vegetables to give them a rustic and earthy taste and feel. Easy to prepare and full of flavor, this is a salsa that stands out in a crowd.
3 hatch or Anaheim chiles, stemmed, seeded and halved lengthwise
2 torpeo or cipollini onions, peeled and trimmed
3 three inch diameter tomatoes, sliced in half
Cook the chiles, onions and tomatoes on a medium heat grill. When lightly blackened on one side, carefully turn the vegetables and use a flat spatula to turn the tomatoes. Blackened again and place in a bowl. Place ingredients on a cutting board and coarsley chop, then return them to the bowl.
1/2 cup cilantro leaves, coarsely chopped
1/4 cup fresh lime juice 1/2 teaspoon sea salt
1/2 teaspoon garlic, minced
Mix cilantro, lime, sea salt and garlic together in a bowl. Add grilled vegetables. Serve after 1/2 hour to give time for the flavors to integrate. Serve at room temperature or hot.