Print Friendly Recipe
- Kate Ransdell
- 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
- 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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