Source:

Kate Ransdell

Serves/Makes:2 cups

Ingredients

• 2 medium-size ripe tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 1 thick slice (3/4-inch) white onion
• 2 jalapeno chiles
• 1 tsp (5 ml) olive oil
• 1 tbsp (15 ml) Mexican oregano
• 1/4 tsp (1 ml) salt

Preparation

• In a bowl toss tomato, bell peppers, onion slice and jalapeno in the oil.
• Grill over charcoal fire until vegetables are soft and richly browned, about 10 minutes.
• Pull off and discard tops from jalapenos and bell peppers; puree them with all other ingredients in a food processor or blender.
• This is best if served at room temperature with grilled poultry or fish.

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