Charred Tomato Salsa

Weber Grill Restaurant Recipe

5 Roma tomatoes, whole
1 ounce roasted jalapenos, diced
1/4 cup Guajillo chili puree****
1/4 teaspoon cumin, toasted
1/4 teaspoon WGR Southwestern Spice Rub
2 teaspoons apple cider vinegar
1 tablespoon kosher salt
1/2 teaspoon honey
1 teaspoon roasted garlic

In a dry saute pan lightly toast the cumin (toast until very fragrant) and remove from pan to cool.
Char the Roma tomatoes and jalapenos over direct high heat until evenly charred and allow to cool.
Remove stems and seeds from jalapenos. Place all the ingredients in a blender and pulse (do not over blend). Sauce should be slightly chunky. Serve with chips or your favorite fajitas. Makes about 2 cups.