Ingredients
-
3 lbs plum tomatoes or 3 lbs roma tomatoes
-
1 large white onion (sliced ringwise)
-
4 green onions (trimmed to 5 inches)
-
6 teaspoons chopped garlic
-
1/2 bunch cilantro
-
1 teaspoon salt
-
1 tablespoon apple cider vinegar
-
1 tablespoon lime juice
-
1/4 teaspoon ground cumin
-
1/2 teaspoon Mexican oregano
-
1 tablespoon olive oil
-
1/2 teaspoon ground black pepper
-
2 jalapenos
-
1 (7 ounce) can chipotle chiles in adobo
Instructions
- I think Plum and Roma tomatoes are the same thing. We call them "Roma" in Texas.
- Fire up the outdoor grill. If you use propane make a boat out of foil to place dry wood chips into.
- Clean and prepare vegetables for grilling.
- When the grill is hot place wood over coals or gas flame.
- Replace grate.
- Place tomatoes, jalapenos and onions on a hot grill - over hot coals, not high flames.
- Pile cilantro on top, so that it does not touch the grill.
- Place lid on grill.
- Lightly blacken all on both sides. 10 to 15 minutes per side.
- Remove cilantro and jalapeno stems.
- For milder version remove jalapeno seeds.
- Place jalapeno peppers, 1/2 of the chipotles and 1/2 the adobe sauce, tomatoes, onions and cilantro and pulse in a food processor (I use a manual Ultimate Chopper) until just coarsely chopped.
- Transfer to a bowl, add remaining ingredients and mix well.
- Makes about 4 pounds. I usually keep a pound to eat within a week and separate the remaining into 1 pound units and freeze. Try it warm with chips. I tried this with chicken breast and it was wonderful. Just brown the breast, cover with sauce and simmer for 15 to 20 minutes.