Ingredients Jump to Instructions ↓

  1. 4 medium sized vine tomatoes

  2. 1 really big Spanish onion

  3. 3 red bell peppers

  4. 1 jalapeno pepper

  5. 3-5 cloves of garlic, chopped a bunch of basil leaves, as much as you want to add juice of

  6. 1/2 a lemon

  7. 4 tablespoons of olive oil salt and pepper

Instructions Jump to Ingredients ↑

  1. Preheat the barbecue on high heat 1) Peel the onion and cut into 1 inch slices. Quarter the tomatoes. Put the red peppers and jalapeno pepper in a large bowl. Add 2 tablespoons of olive oil, salt and pepper and toss to coat the peppers.

  2. In a separate bowl, add 2 tablespoons of olive oil to the bunch of basil leaves and chopped garlic. Mash until a paste forms. (I recommend using a mortar and pestle for this) 3) Place the peppers and onions on the grill, over the heat. If you have a top rack on your barbecue, place the quartered tomatoes on it with the skin side down. Place a small dollop of the basil-garlic paste on the tomato so they cook together. If you don’t have a top part of the grill, use indirect heat to cook.

  3. Remove peppers once they are charred on the outside, the onions once they start to soften, and the tomatoes when the they become very soft to the touch.

  4. Remove skins from peppers and chop into 1 inch pieces. Remove the skin and the seeds from the jalapeno pepper and finely chop. Chop the onions into the same size as the red peppers. Place everything into a large bowl. Remove the skins from the tomatoes and place in a separate bowl. Mash the tomatoes with a fork to break it up into smaller soft chunks and add to the larger bowl with all other ingredients.

  5. Add lemon juice, salt and pepper, and any remaining basil-garlic paste (if there’s any left). Mix together, cover with plastic wrap and let cool in the fridge for an hour, then dig in!


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