Grilled Salsa Salad
By Chef Tom Fraker



Sweet and savory, this delicious salad is perfect for those summer months when the grill is always fired up.

6 large Roma tomatoes, halved lengthwise and seeded

3 limes, halved
3 garlic cloves, peeled
2 large avocados, halved lengthwise and pitted
1 large mango, halved lengthwise and seeded (do not peel)
1 sweet onion, thickly sliced
Extra-virgin olive oil
1/4 cup chopped fresh cilantro
15 dried tepin chile peppers, ground
Salt
1 head butter lettuce


Preheat grill to meduim heat. Brush tomato and next 5 ingredients (through onion) with oil. Place fruits and vegetables on grill rack; grill, rotating halfway through grilling to achieve even grill marks, about 3 to 5 minutes. Set limes aside.

Peel and finely dice remaining grilled fruits and vegetables. In a bowl, combine fruis and vegetables, cilantro , and chile; toss together. Squeeze in lime juice; sprinkle with salt to taste. Serve with butter lettuce leaves.



Recipe from The Great Pepper Cookbook