Name: Grilled Chile Salsa with Rice Crackers
Yield: Makes about 2 cups
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

Image may contain Food Lunch Meal Dish Bowl Plant Supper and Dinner

Grilled Chile Salsa with Rice CrackersBrian Leatart

A spicy Thai take on a classic party dish.

Recipe information

Yield
Makes about 2 cups

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

Preparation

Step 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.
Step 2
Peel garlic; chop coarsely. Chop tomatoes. Cut chiles in half lengthwise; discard seeds and chop chiles coarsely. Chop shallots. Combine all vegetables in medium bowl. Add cilantro and lime juice. Blend well; season with salt and pepper. (Salsa can be made 8 hours ahead. Cover and chill. Bring to room temperature and stir before using.)
Step 3
Transfer salsa to serving bowl; place on platter. Surround with rice crackers.

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Recipe notes