Grilled Tomato Pepper Salsa

• 2 medium-size ripe tomatoes
• 1 red bell pepper
• 1 yellow bell pepper
• 1 thick slice (3/4-inch) white onion
• 2 jalapeno chiles
• 1 tsp (5 ml) olive oil
• 1 tbsp (15 ml) Mexican oregano
• 1/4 tsp (1 ml) salt

1. In a bowl toss tomato, bell peppers, onion slice and jalapeno in the oil.
2. Grill over charcoal fire until vegetables are soft and richly browned, about 10 minutes.
3. Pull off and discard tops from jalapenos and bell peppers; puree them with all other ingredients in a food processor or blender.
4. This is best if served at room temperature with grilled poultry or fish.

tomatoes, red bell pepper, yellow bell pepper, white onion, jalapeno chiles, olive oil, oregano, salt

Taken from online-cookbook.com/goto/cook/rpage/00056C (may not work)