Spicy Green Tomato Vinaigrette

1. 1

   Preheat BBQ grill or stove-top grill pan to medium heat.

2. 2

   Wash tomatoes and jalapeno, pat dry, then put them in a medium bowl. Drizzle with oil and toss to coat. Place vegetables on preheated grill. Grill for 10-15 minutes, turning 2 or 3 times, until tomatoes have softened, and both the tomatoes and jalapenos have black grill marks. Remove from grill and set aside until cool enough to handle.

3. 3

   Quarter tomatoes, removing leaves and place in a blender or food processor. Remove jalapeno stem, seeds, and white-colored veins. (Unless you want this really spicy, then leave a bit in there.) Place jalapeno along with the remaining ingredients into the blender with the tomatoes. Process until smooth. Taste to check seasonings. If it's too acidic, add a little more sweetener and maybe a pinch of salt.

4. 4

   Transfer to a sealed container (I like glass mason jars) and chill. Keeps in the fridge for about 2 weeks.

5. 5

   Makes about a pint.

6. 6

   Notes:

7. 7

   1. To make salsa instead, omit the vinegar and oil and add the juice from one lime. Process until slightly chunky.

8. 8

   2. If you aren't able to grill, you could roast the vegetables instead. Put them all on a rimmed baking sheet and broil, turning occasionally, until they get soft and black spots appear. I'm not sure how long it will take because I didn't do it this way, but I would estimate about 10-15 minutes.

* Per serving · 4 servings · Values may vary.