Ingredients
6
large garlic cloves, unpeeled
4
large plum tomatoes (3/4 to 1 pound total)
4
3-inch-long serrano chiles
4
large shallots, peeled, halved through root end
1
cup chopped fresh cilantro
Directions
1.
Prepare barbecue (medium-high heat). Combine garlic, tomatoes, chiles, and shallots in medium bowl. Add oil and toss to coat. Arrange vegetables on barbecue; sprinkle with salt and pepper. Grill until charred, turning occasionally, about 8 minutes. Using tongs, transfer garlic and vegetables to plate and cool.
2.
Peel garlic; chop coarsely. Chop tomatoes. Cut chiles in half lengthwise; discard seeds and chop chiles coarsely. Chop shallots. Combine all vegetables in medium bowl. Add cilantro and lime juice. Blend well; season with salt and pepper. (Salsa can be made 8 hours ahead. Cover and chill. Bring to room temperature and stir before using.)
3.
Transfer salsa to serving bowl; place on platter. Surround with rice crackers.
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