Grilled Pico De Gallo

Serves 4

Preparation Total: 20

Traditional Mexican salsa with a twist. Grill your veggies before making them
into a salsa to go with grilled meat or fish.

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
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 spice mix.

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