Salsa Fresca and Grilled Eggplant Salsa | Jan D'Atri

Ingredients

• 4 large vine-ripened tomatoes, or 7-8 Roma tomatoes, diced
• 1-2 fresh jalapeno peppers, seeded and very coarsly chopped
• 4 cloves fresh garlic, minced or chopped fine
• 1/4 cup chopped red onion, diced fine
• 1/2 cup green onion, chopped fine
• 1/4 cup fresh cilantro, chopped
• 1 tablespoon Balsamic vinegar
• 1-2 tablespoons red wine vinegar
• juice of one lime
• 1 tablespoon olive oil
• 2 teaspoons Mexican oregano
• 1 teaspoon cumin
• 1/2 - 1 teaspoon sea salt
• 1 teaspoon pepper
• 6 large cloves garlic, unpeeled
• 4 large, whole shallots, unpeeled
• 3 large Asian eggplants or 1 large eggplant
• 1 Poblano chile
• 1-2 fresh Thai chiles (bird chiles) or large jalapeno, minced
• 1 tablespoon fish sauce
• 2 level tablespoons fresh cilantro leaves, chopped fine
• salt and pepper to taste
• olive oil for greasing baking sheet
• pita chips, crackers or crustini toast