2 1/2 pounds vine-ripened tomatoes
4 garlic cloves
2 poblano chiles
1/2 red bell pepper
1/2 green bell pepper
Extra-virgin olive oil
1 cup finely diced Vidalia or other sweet onion
1/4 cup chopped fresh cilantro
1 teaspoon minced chipotle en adobo, or more to taste
3 tablespoons fresh lime juice
Salt
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.
Yields about 4 cups.
