Grilled Chile Salsa with Rice Crackers |
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| Servings | Preparation Time | Cooking Time | Calories | Saturated Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 2 cups | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 6 large garlic cloves, unpeeled | 4 large plum tomatoes (3/4 to 1 pound total) | 4 3-inch-long serrano chiles |
| 4 large shallots, peeled, halved through root end | 2 tablespoons vegetable oil | 1 cup chopped fresh cilantro |
| 8 teaspoons fresh lime juice | purchased rice crackers | |
| 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. |
| 2 | Peel garlic; chop coarsely. Chop tomatoes. Cut chiles in half lenthwise; discard seeds and chop chiles coarsely. |
| 3 | Chop shallots. Combine all vegetables in medium bowl. Add cilantro and lime juice. Blend well; season with salt and pepper. |
| 4 | Transfer salsa to serving bowl; place on platter. Surround with rice crackers. |