Fiery Green Tomato Salsa

Grill or broil the green tomatoes and jalapeños to bring out the flavor in this tasty salsa. Serve with grilled chicken or fish, fajitas, or a bowl of corn tortilla chips.

• 2 green tomatoes (about 1/2 lb. each), sliced 1/2 inch thick
• 1 fresh medium jalapeño
• 2 ripe red tomatoes (about 6 oz. each)
• 1/2 small onion, chopped
• 1 Tbs. olive oil
• 1 Tbs. fresh lemon juice
• 1 Tbs. minced fresh oregano or mint leaves
• Pinch sugar
• Kosher salt and freshly ground black pepper

Grill the green tomatoes over hot coals or broil (about 4 minutes per side) until seared but not soft; chop them coarsely. Broil or grill the jalapeño until blackened, seal it in a paper bag for 5 minutes, and let steam. Peel and seed it; mince the flesh. Halve the red tomatoes, squeeze out the juice, and coarsely chop them. Combine all the ingredients, mixing well. Taste and adjust seasonings.