Grilled Tomato Salsa

Ingredients

2 Red Peppers each (large)

1 tablespoon Lemon Juice

1 Dry Chipolte Pepper each

2 tablespoon Oil

Directions

Place approx. 1cup of water in small saucepan and simmer the chipolte pepper until rehydrated (approx 5 minutes). Set aside. Reserve the water. Turn on grill. Place the whole red peppers on a hot grill until the skin looks burned. Remove the peppers, taking care not to break them. (At this stage, the peppers contain a small amount of water, which you will need for this recipe.)

Place the peppers on a cutting board and let them cool. When cool, carefully cut them open over a container and save that little bit of water. Remove the seeds and the skin. Put the peppers and their juice in the blender with the rest of the ingredients. Season with salt and pepper to taste. Blend until smooth, adjusting the sauce consistency with the chipolte water.