Ingredients

• 1/2 sweet onion, quartered
• 1/2 lb tomatoes, halved crosswise
• 1 large green bell pepper, halved lengthwise and seeded
• 1 fresh Charleston Hot or habanero chile, halved
• 1 tablespoon olive oil
• 1 1/2 tablespoons finely chopped garlic
• 1/2 teaspoon kosher salt
• 2 cups mayonnaise
• 1/2 teaspoon black pepper
• 1 to 3 teaspoons white-wine vinegar, or to taste

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Instructions

1. Toss onion, tomatoes, bell pepper, and chile with oil in a shallow (1-inch) baking pan and arrange vegetables, cut sides down, in 1 layer. Roast, turning onion once or twice, until vegetables are charred and tender, 15 to 20 minutes.
2. Discard skins from tomatoes and bell pepper. Chop tomatoes and drain in a sieve, discarding juices. Finely chop onion and bell pepper. Mince chile.
3. Mince garlic and mash to a paste with kosher salt. Blend together mayonnaise, garlic paste, and black pepper in a food processor. Add chile, about one fourth at a time, tasting for desired heat. Transfer to a bowl and stir in tomatoes, bell pepper, onion, and vinegar.