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Categories:
beefsteak-type tomatoes Serrano chiles green onions white vinegar brown sugar kosher salt fresh ginger garlic mustard seeds freshly cracked black pepper ground cumin cayenne turmeric extra-virgin olive oil avocados extra-virgin olive oil freshly squeezed lime juice cilantro ground cumin kosher salt freshly ground black pepper skin
Viewed: 10 - Published at: 4 years agoIngredients
- 1 pound medium beefsteak-type tomatoes, quartered and seeds squeezed out
- 2 serrano chiles, stemmed and thinly sliced
- 1/2 cup thinly sliced green onions
- 1/2 cup distilled white vinegar
- 2 1/2 tablespoons firmly packed brown sugar
- 1 1/2 teaspoons kosher salt
- 4 teaspoons minced fresh ginger
- 1 tablespoon minced garlic
- 2 teaspoons mustard seeds
- 2 teaspoons freshly cracked black pepper
- 2 teaspoons ground cumin
- 1 teaspoon cayenne
- 1/2 teaspoon turmeric
- 1/2 cup extra-virgin olive oil
- 2 firm-ripe avocados, pitted, peeled, and cut into 3/4-inch chunks
- 1/4 cup extra-virgin olive oil
- 1/4 cup freshly squeezed lime juice
- 1/2 cup chopped cilantro
- 1 tablespoon ground cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 4 skin-on, bone-in chicken breast halves (2 1/2 pounds total)
Method
- In a large bowl, combine tomatoes, chiles, and green onions. In a medium saucepan over high heat, bring vinegar to a boil. Add brown sugar and salt and cook, stirring, until dissolved, about 1 minute.
- Remove from heat. Put ginger, garlic, and dry spices in a bowl. In another medium saucepan, heat oil over medium-high heat until rippling. Add ginger mixture and cook, stirring, until fragrant, 1 minute. Remove from heat, stir in seasoned vinegar, and pour over tomato mixture.
- Let salsa cool, then cover and chill at least 1 hour and up to 4 hours. About 1 hour before serving, stir avocados into salsa and bring to room temperature.
- In a large bowl, combine oil, lime juice, cilantro, cumin, salt, and pepper. Turn chicken in mixture to coat. Let stand at room temperature, turning occasionally, for 30 to 45 minutes.
- Prepare a charcoal or gas grill for direct high heat . Lift chicken from marinade (discard marinade) and grill (close lid on gas grill), turning often to prevent scorching, until no longer pink at bone (cut to test), 15 to 20 minutes.
- Transfer chicken to a platter and spoon salsa on top, saving half of liquid for another use (it makes an appealing salad dressing).
