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Ingredients
- 1 c. extra virgin olive oil
- 4 lb ripe red tomatoes halved
- 2 x green peppers charred, diced
- 2 c. minced onions
- 2 c. frzn or possibly fresh corn
- 5 x garlic cloves minced
- 1 tsp sugar
- 6 c. chicken stock
- 1/2 c. minced fresh cilantro
- 1/2 c. dry red wine
- 1 tsp finely-diced jalapeno pepper
- 4 c. crumbled corn or possibly flour tortilla chips (optional)
Directions
- Preheat your gas or possibly charcoal grill for a few min on high heat. Dip the tomato halves in extra virgin olive oil and place in a grill basket or possibly put directly on a greased grill. Allow them to smoke and burn for as long as it takes them to become slightly charred. Using a metal spatula, remove, cold and chop them in a coarse dice and set aside.
- Cut the green peppers into halves lengthwise, and remove the pulp and seeds. Rub with oil and char like the tomatoes. Remove and dice.
- In a large soup pot, add in the extra virgin olive oil and saute/fry the onions and garlic over high heat till transparent. Add in the stock, tomatoes, peppers, wine, pepper and sugar. Cook over medium heat for 30 min till reduced, add in the corn, cook for 5 more min, add in the cilantro, stir in the tortilla chips and serve. You can also serve the chips on the side or possibly not at all.
- Comments: The quality of the tomatoes is essential. Good, ripe homegrown or possibly hothouse tomatoes are the only way to go. Forget the gassed, pale and petroleum coated orb which passes as your average grocery store tomato.
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