Char-Grilled Triple Pepper & Black Barley Salsa

YIELD: 6 ¾ cups

5 cups water or stock
8 oz. black barley
2 medium green poblano chiles
2 medium red bell peppers
1 medium yellow bell pepper
1 vine-ripe tomato, small dice
1/3 cup red onion, small dice
1/3 cup cilantro, rough chop
3 Tbsps. white wine vinegar
2 Tbsps. salad oil
2 garlic cloves, minced
hot sauce, to taste
salt and pepper, to taste

1. Bring water or stock to a boil; stir in black barley. Bring back to a boil, cover and let simmer for 45 minutes or until desired texture is achieved. Refrigerate until service.
2. Char-grill the poblano and bell peppers on high heat for about 5 minutes, turning so as not to burn. Remove from the grill and place directly into a zip-lock bag. Seal and let stand for 15 to 20 minutes.
3. Remove the poblano and bell peppers from the bag; peel the skin and remove the seeds. Refrigerate until service.
4. At service, small dice the poblano and bell peppers. 5. Combine all ingredients and season to taste. Serve cold with your favorite chips.

Recipe: InHarvest