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.

Source: alt.recipes