tomato. shallot. green pepper. lime juice. salt. pepper. garlic.
4 roma tomatoes, rinsed
1 large green pepper, seeded and halved
1/2 shallot, diced
lime juice, to taste
salt, pepper, garlic (crushed or powder) to taste
roast the tomatoes, one at a time, on your stovetop. when the skin is blackened and almost peeling, remove. dice the tomatoes and set them aside in a bowl w/ salt, pepper, garlic and lime juice.
roast the green pepper and dice it.
add the shallot and pepper to tomatoes.
serve room temperature or chilled. enjoy with eggs, toast, as a side to some home fries, with a tofu scramble for breakfast. yesterday it served as a topping for a vegetable tamale, and WOW was it delicious. :D
file under: bbq, breakfast, broke bitch special, dinner, dips, eggless, ibs-friendly, limes, savory, side dishes, summer, tasty leftovers, vegan, vegetarian, wheat free, yum