Ingredients 5 large Roma/plum tomatoes 1 small red onion, thickly sliced 3 scallions, white and light parts only 1/3 bunch cilantro, bottom stems removed 1 garlic clove, or to taste 1 tsp canned chipotle chilis 1 tsp cider vinegar 1 tsp salt 1/4 cup chicken stock Directions Prepare a grill for med-high grilling. Preferably hardwood charcoal or briquettes with some non-soaked wood chunks. Grill the tomatoes onion slices and scallions until partially charred. The onion will take the longest. Transfer to a plate. Grill the cilantro for about 30 seconds and remove to plate. With the blade running, add the garlic cloves (after peeling) to a food processor on low speed and process until pureed, increasing speed if necessary. Add the grilled vegetables and remaining ingredients and process until pureed. Taste for seasoning and adjust if needed. for a thinner sauce add more chicked stock or beer. Serve with tortilla chips and guacamole or as a condiment for grilled chicken or meat tacos, enchiladas or burritos. My special touch is to add the whole can of chipotles in adobo. It will chill out overnight.