Ingredients
1
medium onion, cut into thick slices
1
green bell pepper, cut into eighths
2
cloves garlic
1
can (28 oz) Muir Glen™ organic fire roasted crushed tomatoes, undrained
1
jalapeño chile, seeded, chopped
1/2
cup chopped fresh cilantro
1/4
cup balsamic vinegar
1
tablespoon lime juice
1
teaspoon sugar
1
teaspoon salt
Preparation
Heat gas or charcoal grill. Place onion, bell pepper and garlic in grill basket (grill “wok”). Place basket on grill over medium heat. Cover grill; cook 10 to 15 minutes, stirring vegetables occasionally, until tender.
In blender, place remaining ingredients. Add grilled vegetables. Cover; blend on high speed until pureed.
Transfer sauce to jars or resealable containers. Cover; refrigerate 8 hours or overnight to blend flavors.
