Here is the salsa we served with the previous recipe, Herbed Meat Kebabs. This dish is also from Einat Admony’s book, Balaboosta. We recommend actually putting the salsa with the kebab meat in a pita pocket, but you can serve it on the side if you prefer. The garlic can be roasted at the same time the other vegetables are grilled. Instead of two large tomatoes, we used 5 smaller tomatoes (quicker to grill). We also recommend doubling the jalapeño peppers for a little more kick!
1 large red bell pepper
1 large green bell pepper
1 large red onion, halved
1 jalapeño chile
2 large tomatoes
3 cloves roasted garlic, finely chopped
2 Tbsp finely chopped fresh parsley
1 Tbsp olive oil
1 Tbsp fresh lemon juice
1 1/2 tsp kosher salt
Pinch of freshly ground black pepper
Roast the bell peppers, onion, jalapeño, and tomatoes on the grill or under the broiler. In either case, get a deep brown, almost black, char on all sides of the vegetables, about 20 minutes. Remove from the heat and allow them to cool completely.
Peel away all the charred skin from the bell peppers, jalapeño, and tomatoes. Remove the stem, core, and seeds from the bell peppers and jalapeño, then core the tomatoes. Chop everything up coarsely for a chunky salsa.
Transfer to a serving dish and stir in the roasted garlic, parsley, olive oil, lemon juice, salt, and pepper.
Makes about 2 1/2 cups.