Makes 2 cups

5 large Roma tomatoes, halved

1 small red onion, cut into thick slices

3 scallions, white and light green parts only

1/3 medium bunch of cilantro, bottom stems removed

1 garlic clove

1 teaspoon canned chipotle peppers

1 teaspoon apple cider vinegar

1 teaspoon salt

1/4 cup chicken stock

1. Prepare a barbecue for medium-high-heat grilling. Grill the tomatoes, onion slices and scallions until partially charred, turning occasionally. The red onions will take the longest. Transfer to a plate. Grill the cilantro for about 30 seconds, just to wilt and give off a slight smoky flavor.

2. With the motor running, add garlic clove to a food processor fitted with the metal blade. Process until pureed. Add the grilled vegetables and remaining ingredients, and process until all the vegetables are pureed. Taste for seasoning. (For a thinner consistency, add more chicken stock.) Serve with chips and guacamole or as a condiment for grilled chicken or meat.

Advance preparation: The salsa can be prepared up to one week ahead, covered tightly, and refrigerated.

(Diane Rossen Worthington is an authority on new American cooking. She is the author of 18 cookbooks, including “Seriously Simple Parties,” and a James Beard Award-winning radio show host. You can contact her at www.seriouslysimple.com.)

©2022 Diane Rossen Worthington. Distributed by Tribune Content Agency, LLC.