Somewhere between a vegetable dish and a salsa, this is great as a topping for simple grilled fish or chicken. If you have a gas grill, you can make this almost effortlessly; it’s easy, too, when you’ve started a charcoal fire for another purpose.
Recipe information
Yield
makes about 2 cups
Ingredients
Preparation
Step 1
Start a charcoal fire or preheat a gas grill or preheat the oven to 450°F. Grill the onions over not-too-high heat or roast in the oven in an aluminum-foil-lined pan, turning as necessary, until they blacken slightly and become quite soft, 15 to 30 minutes.
Step 2
Peel and roughly chop the onions, then combine with salt and pepper, the habanero if you’re using it, and the citrus juices. Marinate for several hours or serve immediately, stirring in the cilantro and adjusting the seasoning just before serving.
