Grilled Pico De Gallo

Serves 4
Traditional Mexican salsa with a twist. Grill your veggies before making them into a salsa to go with grilled meat or fish. This recipe uses vegetables, citrus, herbs and salt and peppercorns.

2 tomatoes, peeled, sliced 3/4" thick
1 red onion, sliced 1/2" thick
1 yellow bell pepper, cut in half, seeded
1/2 jalapeno, seeded, ribs removed WEAR GLOVES
1 tablespoon lime juice
1 tablespoon fresh cilantro, chopped
1 pinch salt
1/8 teaspoon cracked peppercorns

Grill the tomatoes, onion, and peppers until the tomatoes are marked and warm through, the onion is slightly browned and soft, and the pepper’s skin has blistered and browned. Remove them from the heat and cool until they can be easily handled. Gently remove the skin from peppers. Chop all veggies into small pieces (about 1/3" dice) and put them in a small bowl.

Add the cilantro, lime juice and seasoning. If you want more spice to the salsa add a little more green peppercorns, more jalapeno or a dash of cayenne.

Best if eaten right away. Make as close to serving time as possible.