|
Cut tomatoes in half vertically, cut the onion in half vertically and wrap the garlic cloves in aluminum foil. Place on a grill over medium to high heat. Cook until charred. Turning the onion, garlic and jalapeno once.
Once the jalapeno is done, place it in a brown lunch bag and seal to steam; about 10 minutes. Then peel the skin off the jalapeno and cut the top off and cut in half; remove seeds. Reserve one half for another use and place the other half in a blender or food processor with the rest of the veggies. Turn the blender on high and process until smooth.
Add remaining ingredients; process until combined.
Store in an airtight container in the refrigerator for up to two weeks.
|
