Ingredients:

5 large Roma tomatoes, halved

1 small red onion, cut into thick slices

3 scallions, white and light green parts only

1/3 medium bunch of fresh cilantro, tough stems removed

1 garlic clove

1 teaspoon canned chipotle peppers

1 teaspoon apple cider vinegar

1 teaspoon salt

1/4 cup chicken stock

 

Directions:

Prepare the grill for medium-heat grilling. Grill the tomatoes, onion slices and scallions about 3 inches from the heat until partially charred, turning occasionally. (The onion will take the longest.) Transfer to a plate. Grill the cilantro for about 30 seconds, just to wilt and give it a slightly smoky flavor.

 

Mince the garlic cloves in a food processor fitted with the metal blade. Add the grilled vegetables and cilantro, chiles, vinegar, salt, and stock and process to a puree. Taste for seasoning. (For a thinner consistency, add more chicken stock.) Pour into a storage container and let cool. Refrigerate until ready to use.

Makes 2 cups

 

TF139490