1. Toss scallions and jalapenos with 1/2 teaspoon vegetable oil and grill over medium-high heat, turning occasionally, until charred, 5 minutes. Transfer scallions to a plate, leaving jalapenos on grill.
2. Toss tomatoes with remaining 1/2 teaspoon vegetable oil and add to grill, turning occasionally, until tomatoes are charred and jalapenos are tender, 10 minutes.
3. When cool enough to handle, coarsely chop jalapenos and scallions. In a food processor, puree all grilled ingredients plus cilantro, garlic, chipotle pepper and adobo sauce, apple cider vinegar, and salt until mostly smooth, about 25 seconds.
Source: Hannaford fresh Magazine, July - August 2019