by Todd Gardiner
- 1/2 lb green tomatoes
- 1/2 lb ripe tomatoes
- 2 red jalapeno peppers
- 1 small red onion, peeled
- 1 small green bell pepper
- 1 tsp fresh mint, chiffonade
- 1 tsp fresh basil, chiffonade
- juice from 1 small orange
- salt and pepper to taste
Heat outdoor grill to high and place tomatoes, peppers and onion on the grill. Turn occasionally until skin is blistered and charred. Place in a mixing bowl and allow to cool slightly before processing.
After veggies have cooled, rough chop the tomatoes, dice the green peppers and mince the red jalapeno. Add to mixing bowl with mint and basil, add orange juice and season with salt and pepper to taste. Serve as a dip for tortilla chips or as a garnish for grilled fish.
