Spicy Green Tomato Vinaigrette

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

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.

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.

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

Makes about a pint.

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