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Preheat the barbecue on high heat
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2) In a separate bowl, add 2 tablespoons of olive oil to the bunch of basil leaves and chopped garlic.
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Mash until a paste forms.
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(I recommend using a mortar and pestle for this)
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3) Place the peppers and onions on the grill, over the heat.
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If you have a top rack on your barbecue, place the quartered tomatoes on it with the skin side down.
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Place a small dollop of the basil-garlic paste on the tomato so they cook together.
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If you dont have a top part of the grill, use indirect heat to cook.
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4) Remove peppers once they are charred on the outside, the onions once they start to soften, and the tomatoes when the they become very soft to the touch.
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5) Remove skins from peppers and chop into 1 inch pieces.
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Remove the skin and the seeds from the jalapeno pepper and finely chop.
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Chop the onions into the same size as the red peppers.
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Place everything into a large bowl.
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Remove the skins from the tomatoes and place in a separate bowl.
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Mash the tomatoes with a fork to break it up into smaller soft chunks and add to the larger bowl with all other ingredients.
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6) Add lemon juice, salt and pepper, and any remaining basil-garlic paste (if theres any left).
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Mix together, cover with plastic wrap and let cool in the fridge for an hour, then dig in!
