SERVES 4 TO 6 2 tablespoons vegetable oil (only 1 tablespoon if cooking on the grill) 1 large onion, finely sliced (about 1ẵ cups) 1 tablespoon chili powder 2 teaspoons ground cumin One 28-ounce can whole tomatoes, drained and broken up by hand into rough chunks ẳ cup capers, rinsed, drained, and roughly chopped ẳ chopped green or black olives ¼ cup chopped fresh cilantro, plus more for garnish Kosher salt and freshly ground black pepper 1 recipe Mexican Chorizo (here), stuffed into casings (6 to 8 links), or about 2 pounds store-bought sausages Lime wedges (optional) TO COOK ON THE GRILL Heat 1 tablespoon vegetable oil in a large saucepan over medium-high heat until shimmering Add the onion and cook, stirring frequently, until softened, about 4 minutes Add the chili powder and cumin and cook, stirring, until fragrant, about minute Add the tomatoes, capers, olives, and cilantro, season to taste with salt and pepper, and remove from the heat Set aside Light a chimneyful of charcoal When the coals are covered with gray ash, pour out and spread evenly over one side of the grill Set the cooking grate in place, cover the grill, and allow to preheat for 5 minutes Or, if using a gas grill, heat one set of burners to high and leave the others off Clean and oil the grilling grate Transfer the tomato mixture to 10-inch square disposable aluminum foil pan Nestle the sausages into the mixture Place the tray on the hot side of the grill and cook until simmering, about minutes Slide to the cooler side of the grill, cover, with the vents over the sausages, and cook, with all the vented part of the lid positioned open, until an instant-read thermometer inserted into the thickest part of the sausages registers 140° to 145°F, about 15 minutes, turning once halfway through Remove the lid Using tongs, remove the sausages from the sauce and place on the hot side of the grill Cook, turning occasionally, until well browned and crisp, about ... leave the others off Clean and oil the grilling grate Transfer the tomato mixture to 10-inch square disposable aluminum foil pan Nestle the sausages into the mixture Place the tray on the hot...1 recipe Mexican Chorizo (here), stuffed into casings (6 to 8 links), or about 2 pounds store-bought sausages Lime wedges (optional) TO COOK ON THE GRILL Heat 1 tablespoon vegetable oil in a large saucepan over... hot side of the grill and cook until simmering, about minutes Slide to the cooler side of the grill, cover, with the vents over the sausages, and cook, with all the vented part of the lid positioned open,