1. In a large bowl, toss tomatoes with oil, salt and pepper. 2. Cut the top off the garlic head and brush with olive oil; wrap in foil. 3. Lightly oil grill rack. 4. 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. 5. Transfer vegetables to a cutting board, and wrap peppers in foil to steam until cool enough to handle. 6. Remove skin, stems, and seeds from the peppers; discard. 7. Finely chop the peppers. 8. Chop the tomatoes, onion and garlic. 9. Combine peppers, tomatoes and any juices, onion, cilantro, lime juice, garlic and salt in a bowl. 10. If not serving right away, cover and refrigerate up to 3 hours. ---------------------------------------------------------------------------
Nutrition
Ingredients
