Grilling or broiling the vegetables in this salsa makes it extra special. It will keep in the fridge for about a week, so double the recipe if you'd like!
|1 1⁄4 lb||tomatoes (heirloom, sliced into large wedges)|
|1||red onion (small, sliced into large wedges)|
|1||bell pepper (sliced into large wedges)|
|1||poblano pepper (sliced lengthwise in half)|
|3 clv||garlic (unpeeled)|
|2 T||olive oil|
|1⁄3 c||cilantro (chopped, fresh)|
Heat your grill to medium, or turn on your broiler.
Place the tomato, onion, bell pepper, poblano, and garlic cloves on a large rimmed baking sheet, reserving a wedge each of tomato, onion, and bell pepper. Drizzle the olive oil over the vegetables on the baking sheet, and toss to coat with salt. Grill over direct heat for 10-15 minutes, or broil for 15-20 minutes in the upper third of the oven.
Transfer the grilled/broiled vegetables to a large plate and set aside to cool. Discard the poblano stem and remove the seeds if you don't like heat. Discard the garlic's peel. Place the cooled vegetables in the bowl of a food processor and pulse until minced. Finely dice the tomato, onion, and bell pepper wedges that had been set aside. Transfer the foasted vegetables and diced vegetables into a large mixing bowl, and fold all the ingredients together. Add lime juice and cilantro, and adjust the seasoning if needed. Serve with you favorite tortilla chips.