Recipe

Charred Tomato Soup With Corn & Pepper Reli Recipe

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Ingredients

Directions

Step #1 2 whole tomatoes 2 jalapeno peppers 2 TB olive oil 2 TB red onion -- sliced 1 TB garlic -- minced 1 TB Dijon mustard 1 TB red wine vinegar 1 TB rice wine vinegar 1 c olive oil 1 TB sesame oil 2 TB basil chiffonnade 1 TB Ancho chile powder : salt : freshly ground black pepper As soon as the snapper comes off the grill, Sprinkle top it with the vinaigrette (which has to be at about room temp).
Step #2 The vinaigrette heats up on the fish & all the flavors spring to life.
Step #3 Brush the jalapenos & tomatoes with olive oil, & cook on the grill until the skin is charred.
Step #4 Let the peppers & tomatoes cool & then coarsely chop the tomatoes & slice the jalapenos thin.
Step #5 In a large mixing bowl mix the remaining ingredients, with the jalapenos & tomatoes, including the salt & pepper to taste, and whisk until mixed.
Step #6 Bring to about room temp before serving.
Step #7 Spoon the vinaigrette, to taste, over the fish as soon as you take it off the grill & serve as soon as possible.
Step #8 Yield: 2 c.
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