My son John created this for his barbecue, but it can be duplicated in an oven, under the broiler, just fine. With the exception of adding the wood chips, just put everything in a pan about 10″ under the broiler. Put the cilantro on the bottom to shield from the direct heat. Broil until some blackening appears on the peppers and tomatoes, turn them over and blacken some more.
- 3 lbs roma tomatoes
- 2 jalapenos
- 1 7 ounce can chipotle chiles in adobo
- 1 large white onion sliced ringwise
- 4 green onions trimmed to 5 inches
- 6 teaspoons chopped garlic
- 1/2 C chopped fresh cilantro or 1/2 C chopped fresh basil
- 1 teaspoon salt
- 1 tablespoon apple cider vinegar optional
- 1 tablespoon lime juice
- 1/4 teaspoon ground cumin
- 1/2 teaspoon Mexican oregano
- 1/2 teaspoon ground black pepper
- 1 tablespoon olive oil
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 remove the grates and place wood right on the coals or over the gas flame.
Replace the grates.
Place tomatoes, jalapenos and onions on the hot grill - right over the hot coals, but 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 stems from the cilantro and jalapenos.
For milder version remove jalapeno seeds.
Place jalapeno peppers, 1 tsp of the adobo sauce and 3 of the chipotles, 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 3 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.