Green Tomato Salsa

• Recipe by Laurent Tourondel

This salsa makes inventive use of unripened tomatoes (which Tourondel found in abundance in a garden on Long Island). Alone, green tomatoes can be inedibly sour, but mixed with fresh lime juice and sweet grilled Vidalia onion, they make for a surprisingly bright accompaniment to spicy grilled jerk chicken.

Ingredients

1. 1 medium Vidalia onion, sliced 1/2 inch thick
2. 2 tablespoons extra-virgin olive oil, plus more for brushing
3. Salt and freshly ground pepper
4. 1 pound green, unripe tomatoes
5. 2 tablespoons chopped cilantro
6. 1 large red tomato, cored and coarsely chopped
7. 1 tablespoon fresh lime juice

Directions

1. Light a grill. Brush the onion slices with olive oil and season with salt and pepper. Grill the onion slices and the green tomatoes over high heat, turning once, until nicely charred; about 6 minutes for the onion and 8 minutes for the tomato.
2. Chop the onion into 1-inch pieces and transfer to a bowl. Core, peel and coarsely chop the green tomatoes and add them to the bowl. Stir in the cilantro, red tomato, lime juice and the 2 tablespoons of olive oil. Season the salsa with salt and pepper and serve.

Make Ahead

The undressed salsa can stand for up to 4 hours.