4 plum tomatoes
1/2 red onion, root left intact
1/2 red bell pepper
1 poblano pepper
1-2 garlic cloves
1/2 cup finely diced fresh rhubarb
1/2 cup finely diced fresh pineapple
Finely grated zest of 1 lime
Juice of 2 limes (about 1/4 cup)
1/2 teaspoon kosher salt
1/4 cup pepper jelly or peach preserves
1/4 cup coarsely chopped cilantro leaves
Place a heavy bottom skillet such as cast iron over medium heat. Add the tomatoes, onion, bell pepper, jalapeño, poblano, and garlic. Roast the vegetables until black spot are evident. All to cool. Chop the vegetables into 1/4 inch dice but mince the garlic.
In a large bowl stir together the diced vegetables, fruit, lime zest and juice, jalapeño, salt and jelly.
Cover and refrigerate until needed. Just before serving, add the cilantro, stir well and check the seasoning.