Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Preheat your grill to medium-high heat, then place 2 medium eggplants, 3 fresh pasilla chiles, 2 Roma tomatoes, 0.5 white onion (halved), and 3 garlic cloves (unpeeled) directly onto the hot grates.

2. 2

   Fire-roast the vegetables for 15-20 minutes, turning frequently with tongs, until they are charred and softened; remove the garlic cloves earlier after 5-7 minutes if they are tender.

3. 3

   Once cooled enough to handle, peel the charred skins from the roasted eggplants, pasilla chiles, and tomatoes, then finely dice all the roasted vegetables and the peeled garlic cloves.

4. 4

   In a large bowl, combine the diced eggplant, pasilla chiles, tomatoes, onion, and garlic with 0.25 cup of fresh chopped cilantro and 2 tablespoons of fresh lime juice.

5. 5

   Season the salsa generously with 0.5 teaspoon of kosher salt and 0.25 teaspoon of black pepper, mixing everything gently to combine all the flavors.

6. 6

   Just before serving, crumble 4 ounces of fresh queso fresco directly over the salsa, ensuring an even distribution for a delightful creamy and tangy counterpoint to the smoky vegetables.