1 pound mixed chiles, such as habanero, finger, and at least 1 jalapeno
6 plum tomatoes, halved lengthwise
3 to 4 pounds linked (sweet and/or hot) or coiled Italian sausages
1 garlic clove, minced
1 1/2 teaspoons red-wine vinegar
1 teaspoon sugar
Coarse salt and freshly ground pepper
Grill chiles and tomatoes directly on grates set over a campfire or on a medium-high grill, turning, until charred and softened, about 10 minutes. Transfer to a plate. Reserve tomatoes and 1 jalapeno for relish. (Reserve 2 jalapenos for a spicier relish.)
Grill sausages directly on grates, turning, until cooked through, 12 to 15 minutes.
Meanwhile, chop charred tomatoes and reserved jalapeno; transfer to a bowl. Stir in garlic, vinegar, and sugar. Season with salt and pepper. Serve chiles and sausages with charred tomato relish, sandwiched with skillet breads.
Save to your Collections
Sorry for the inconvenience! Saving is temporarily unavailable as we work through a few kinks in our new recipe design (we hope you like it!). Don't worry, your collections are safe and you'll be able to save recipes again very soon.
Review this Recipe
Reviewing recipes is temporarily unavailable as we work through a few kinks in our new recipe design. You'll be able to comment again soon. Sorry for the inconvenience!