Photo provided by Siteman Cancer Center.

Yield | about 10 half cup servings 

  • 5 roma tomatoes, stem removed
  • 1 small yellow onion, peeled and halved
  • 1 medium white onion, peeled and halved
  • ½ cup cilantro
  • 2 mangoes, skin removed and roughly diced
  • 1-2 habanero peppers, depending upon heat preference
  • 1 poblano pepper
  • 1 head of garlic
  • 1 tablespoon paprika
  • 1 tablespoon cumin
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 tablespoon red wine vinegar
  • 3 teaspoons olive oil
  • Juice of 3 small limes
  • Handful of wood chips (not required)
  • Charcoal grill (not required)
  • Cast iron skillet

| Preparation | Heat grill to medium heat with cast iron skillet (or another grill safe pan). Remove head from garlic, wrap in tin foil and place on indirect heat of grill. Throw hand full of wood chips on charcoal. Place poblano pepper and onions on direct heat, charring the outsides, about 5-10 minutes. Once both sides of the onion are charred move to indirect heat. Take poblano off grill when all sides are charred and place into a covered bowl for 10 minutes to steam and cool. Peel poblano and remove the stem and place in food processor. While pepper cools place 1 teaspoon olive oil in cast iron skillet, and then the tomatoes. Roast tomatoes on grill for 30 min or until tender. Stir every 10 min. Once onions are tender and tomatoes are roasted, remove from grill along with the garlic. Cut the root off onions and place in food processer along with tomatoes and poblano pepper. Add red wine vinegar, salt, pepper, cumin, and paprika, cilantro, remaining olive oil, and juice from limes. Pulse food processor to chop and mix ingredients. Once mixed, cut stem off habaneros and remove seeds. Roughly chop them and place them in food processor along with the diced mangos. Pulse a few more times to chop and incorporate peppers and mangos. Serve with tortilla chips or over chicken or fish!