Categories: Dressing/Sauces

Ingredients

• 2 lbs. large yellow tomatoes, halved
• 1 tbsp. olive oil
• 2 garlic cloves, minced
• 1 tsp chopped shallot
• 3/4 tsp salt, divided
• 3 medium limes
• 2 tsp coarse sugar
• 12 fresh mint leaves
• 1/4 cup chopped Cubanelle or banana peppers

Directions

1. Grill tomatoes, uncovered, on an oiled rack over high heat until skin is slightly charred, 3-4 minutes on each side. Remove and cool to room temp.

2. Meanwhile, combine oil, garlic, shallot and 1/4 tsp salt. When tomatoes are cool enough to handle, finely chop; stir in garlic mixture until well combined.

3. Finely grate peel of each lime; set aside. Peel off and discard limes’ white membranes; section limes. In a food processor, pulse lime sections, sugar, mint and remaining salt until finely chopped. Combine with tomatoes; add peppers and lime peel. Mix well.

4. Refrigerate at least 1 hour. Serve with chips or grilled meats.

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