2 large, very ripe tomatoes cut into ¼-inch slices
2 jalapeno peppers, cut in half and seeded
1 small red onion, peeled and sliced ⅛-inch thick
2 cloves garlic, peeled and minced
3 tablespoons chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon Filippo Berio Extra Virgin Olive Oil
Salt and pepper to taste

Place tomatoes, peppers, and onions in a grill basket and char on a grill over medium heat. When cool enough to handle, combine charred vegetables with remaining ingredients in a food processor and pulse until desired consistency. Store in a tightly covered container in the refrigerator until ready to use.

Serve with Chicken Fajitas with Guacamole over grilled fish or chicken or as an appetizer with baked corn chips.