Ingredients
2 pounds large yellow tomatoes, halved1 tablespoon olive oil2 garlic cloves, minced1 teaspoon chopped shallot3/4 teaspoon salt, divided 3 medium limes2 teaspoons coarse sugar12 fresh mint leaves1/4 cup chopped Cubanelle or banana peppers
Preparation
Grill tomatoes, uncovered, on an oiled rack over high heat or broil 3-4 in. from the heat until skin is slightly charred, 3-4 minutes on each side. Cool to room temperature. Meanwhile, combine oil, garlic, shallot and 1/4 teaspoon salt. When tomatoes are cool enough to handle, finely chop; stir in garlic mixture until well combined.
Finely grate zest of each lime; set aside. Peel limes and discard white membranes; section limes. In a food processor, pulse lime sections, sugar, mint and remaining 1/2 teaspoon salt until finely chopped. Combine with tomatoes; add peppers and lime zest. Mix well.
Refrigerate at least 1 hour. Serve with chips or grilled meats.
