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Fire up the outdoor grill. If you use propane make a boat out of foil to place dry wood chips into.
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Clean and prepare vegetables for grilling.
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When the grill is hot remove the grates and place wood right on the coals or over the gas flame.
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Replace the grates.
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Place tomatoes, jalapenos and onions on the hot grill - right over the hot coals, but not high flames.
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Pile cilantro on top, so that it does not touch the grill.
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Place lid on grill.
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Lightly blacken all on both sides. 10 to 15 minutes per side.
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Remove stems from the cilantro and jalapenos.
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For milder version remove jalapeno seeds.
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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.
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Transfer to a bowl, add remaining ingredients and mix well.
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Makes about 3 pounds.