4 Roma Tomatoes
2 Dried Anaheim Chiles reconstituted and chopped fine
1 Jalapeno Chile seeded and diced fine
1/4 cup Organic Limes Juice freshly squeezed
2 tablespoons Balsamic Vinegar
2 teaspoon Sugar
1 teaspoon Salt
1/2 teaspoon Freshly Cracked Black Pepper
1/2 cup Extra Virgin Olive Oil
2 tablespoons Roasted Garlic chopped fine
Over a hot grill, roast the tomatoes until blackened. Transfer to a bowl and add the reconstituted chiles. Cover and allow to cool for 15 minutes. Add the basil, garlic and lime juice. Place all ingredients in a food processor or blender and pulse just until chunky. Transfer to a bowl and add the vinegar, sugar, salt, and pepper.
Slowly whisk in the olive oil. Allow to sit for 1 hour before use.