2 lbs plum tomatoes, cored and cut in half lengthwise
1 small red onion, sliced into thick slices
1/3 cup chopped fresh cilantro
2 Tbsn olive oil
1/2 tspn salt
1/4 tspn ground black pepper
1 large green chili pepper
1 large jalapeno
1/4 cup fresh lime juice
3/4 tspn salt
1 clove garlic
In a large bowl, toss tomatoes with oil, salt and pepper.
Cut the top off the garlic clove 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.