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Epicurious

Grilled Chile Salsa with Rice Crackers

3.8

(1)

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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

  1. 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.

TagsCondimentSalsaPlum TomatoTomatoVegetableCilantroHerbs & SpicesSerrano ChileChileLimeCitrusFruitSnackStarterDinnerGluten FreeNut FreeDairy FreeVegetarianVeganWeeknight MealsMake AheadGrillingBon Appétit
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