Pottery Courtesy of www.formanpottery.com
Ingredients:
4 Medium tomatoes
4-6 Red Italian sweet peppers
2 Yellow onions
Canola or olive oil
Kosher salt
1 Tbs local honey
1 tsp Apple cider vinegar
1/4 tsp Chipotle chili powder
Method:
Remove stems and seeds from red peppers and chop into 1-2 inch pieces. Remove cores from the tomatoes and slice into wedges. Peel onions and slice into wedges. Place peppers, tomatoes and onions on a baking sheet. Toss with a little oil, then season generously with kosher salt. Bake at 375 degrees for 1 1/2 to 2 hours, or until the vegetables are black on the tips and most of the water has evaporated.
Puree the roasted vegetables in a blender with the honey, vinegar and chili powder. Adjust seasonings to taste.