Grilled Green Chile Salsa
1 sweet onion, thickly sliced
2 ripe tomatoes, thickly sliced
3 Tbsp Vera Jane's Extra-Virgin Olive Oil
Salt and pepper to taste
1 cup roasted green chiles, seeded and skinned
Juice of a lime
1 Tbsp DLM Oregano
1/2 tsp DLM Cumin
2 oz garlic cloves, minced
Jalapeņo pepper, minced (optional)
Pinch of sugar, if needed
Brush onion and tomato slices with olive oil and season with salt and pepper. Grill over high heat until well
marked, then remove from grill. Let cool and set aside.
When cool enough to handle, chop the onion and tomato, and add the chiles. Toss with the olive oil, lime juice, oregano, cumin, and garlic. Season to taste with salt, pepper, and sugar if needed to balance out the heat. Serve with DLM White Corn Tortilla Chips, over grilled fish, or DLM Natural Beef Tri-Tip.