Grilled Chorizo Taco With Roasted Tomato Salsa Recipe

• 1 lb chorizo sliced on the diagonal into 1/2"-thk pcs
• 8 x corn tortillas
• 4 x roasted poblano peppers seeds, stem and skin removed, and cut into thin strips
• 4 ounce pepper Jack grated
• 1 1/4 lb plum tomatoes - (4 to 6) cored and halved
• 1 lrg jalapeno stem removed
• 1 lrg onion peeled, and cut into 8 equal pcs
• 2 x garlic cloves unpeeled
• 3/4 tsp salt
• 2 Tbsp. minced cilantro
• 2 Tbsp. fresh lime juice
• 1 tsp Sherry vinegar
• 3 Tbsp. water

Directions