This recipe calls for roasting vegetables in the oven but you can also use the grill. I actually prefer the grill but then...I live in Arizona. I can grill 12 months out of the year.
1 pound plum (Roma) tomatoes
1 medium red bell pepper
1 jalapeno pepper, careful when handling, use plastic gloves
2 medium garlic cloves, unpeeled
2 medium shallots or ¼ c. onions, chopped
1 chipotle pepper in adobo sauce, chopped (find this in the Mexican section of the grocery store in a can)
1 cup vegetable juice (such as V-8)
1 teaspoon fresh lime juice
½ teaspoon ground oregano
½ teaspoon ground cumin
Salt to taste
1 medium red bell pepper
1 jalapeno pepper, careful when handling, use plastic gloves
2 medium garlic cloves, unpeeled
2 medium shallots or ¼ c. onions, chopped
1 chipotle pepper in adobo sauce, chopped (find this in the Mexican section of the grocery store in a can)
1 cup vegetable juice (such as V-8)
1 teaspoon fresh lime juice
½ teaspoon ground oregano
½ teaspoon ground cumin
Salt to taste
- Turn on the broiler and place rack 8 inches from heat.
- Place tomatoes, bell pepper, jalapeno and garlic on a broiler pan or cookie sheet with sides.
- Broil until evenly blackened, turning often removing each as it gets done.
- Place the bell pepper, jalapeno and garlic in a plastic bag to steam as you remove them.
- Peel after they are cool enough to handle.
- Peel some black away from tomatoes.
- Add broiled tomatoes, bell and jalapenos peppers, garlic, shallots or onions and chipotle pepper to food processor.
- Coarsely chop by pulsing briefly.
- Place tomatoes and vegetables in a large bowl.
- Add lime juice, oregano and cumin to mixture. Blend well.
- Season with salt.
- Cover.
- Chill at least 4 hours.
