The World's Best Grilled Salsa

Stem the tomatoes, clean the peppers but leave whole for roasting. Peel, halve, and seed the cucumber. Peel the onion and cut the roots off the scallions. Brush with oil and set aside.

Prepare the head of garlic for roasting by cutting about 1/8 off the top, brush with oil, sprinkle with salt and place in a square of aluminum foil. Close the foil around the head of garlic. Place the garlic on the warming rack of the grill or away from any direct heat to roast (this can be done in advance and will take about 45 minutes to roast and caramelize). When ready to grill vegetables, place all but the peppers in the center of the cooking grate. Place the peppers directly over the heat to blacken.

Cook tomatoes, cucumbers, onions and scallions until marked and soft but not mushy, about 20 minutes. Transfer the vegetables to a platter to cool, reserving any juices. When the peppers are blackened, place in a closed container or paper bag until the steam loosens the skin. Remove the skin and seeds and set aside. Check to make sure the garlic is done and remove from grill. When all the vegetables are done (the vegetables will take different lengths of time to cook), you are ready to combine.

While still warm, puree grilled vegetables, peppers, and garlic in a food processor or blender at a high speed. Slowly add oil, vinegar, herbs, smoked paprika and seasonings until smooth and still very thick. Adjust oil, vinegar, salt, pepper and Tabasco to taste. The recipe should be highly seasoned and thick. Chill until serving. Serve with tortilla chips.