Brush onion and tomato with some of the oil and sprinkle with salt and pepper. Grill onions over medium high heat until soft and brown, and tomatoes to mark and lightly char. (If chiles are not roasted, grill to blacken, place in a bag to cool – peel and seed.)
Chop onion, tomato and chiles and combine with remaining olive oil, lime, herbs and sugar to taste. Cover and rest in refrigerator up to 24 hours – serve at room temperature with chips, over steaks or as a condiment. – Chef Mick Rosacci, Tony’s Meats & Specialty Foods
