Grilled Chile Salsa with Rice Crackers
A smoky and spicy grilled salsa made with charred tomatoes, serrano chiles, garlic, and shallots, brightened with fresh cilantro and lime juice. Served with crispy rice crackers for dipping.
Ingredients
- •6 cloves large garlic cloves, unpeeled
- •4 whole large plum tomatoes
- •4 whole serrano chiles
- •4 whole large shallots
- •2 tablespoons vegetable oil
- •1 cup chopped fresh cilantro
- •8 teaspoons fresh lime juice
- •1 package rice crackers
Cooking Instructions
- 1.
Prepare barbecue (medium-high heat). Combine garlic, tomatoes, chiles, and shallots in medium bowl. Add oil and toss to coat. Arrange vegetables on barbecue; sprinkle with salt and pepper. Grill until charred, turning occasionally, about 8 minutes. Using tongs, transfer garlic and vegetables to plate and cool.
15 min
- 2.
Peel garlic; chop coarsely. Chop tomatoes. Cut chiles in half lengthwise; discard seeds and chop chiles coarsely. Chop shallots. Combine all vegetables in medium bowl. Add cilantro and lime juice. Blend well; season with salt and pepper. (Salsa can be made 8 hours ahead. Cover and chill. Bring to room temperature and stir before using.)
10 min
- 3.
Transfer salsa to serving bowl; place on platter. Surround with rice crackers.
2 min
