Grilled Vidalia Onion Salsa

• 2 poblano chiles
• 1 vidalia onion, large
• 2 tablespoons olive oil
• 2 tomatoes, medium, seeded and diced
• 1/2 red bell pepper, diced small
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• 1 jalapeno, finely chopped
• salt, as needed

1. Prepare the grill for cooking over direct high heat.
2. Roast the poblanos until they are blistered on all sides, then set them aside in a covered container. Peel the onion and cut it into 3/4 inch slabs. Brush the slices with oil and grill until brown and soft, flipping occasionally. This should take 8 to 10 minutes total. Let cool.
3. Peel and chop the poblanos and put them in a medium bowl. Chop the onion and add it to the bowl. Add the tomatoes, pepper, cilantro, lime juice, and jalapeno. Mix well. Let rest for 15 minutes and mix again. Add salt as needed and mix again.

chiles, vidalia onion, olive oil, tomatoes, red bell pepper, fresh cilantro, salt

Taken from www.food.com/recipe/grilled-vidalia-onion-salsa-408832 (may not work)