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This makes a wonderfully rich salsa. I grill the
tomatoes and onions on the charcoal grill. This adds an extra
delicious smoky depth of flavor. The grilled onions make this
salsa slightly sweet, and people just eat it up (sometimes threatening
to use a spoon instead of chips).
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1 lb roma tomatoes,
unpeeled
1/2 medium onion, sliced 1" thick
1/2 cup cilantro, chopped
1 small fresh jalapeno or serrano chile
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1 large clove garlic
3/4 tsp salt, or to taste
3/4 tbls line juice
3/4 tbls cider vinegar, or to taste
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Grill or roast the tomatoes, half of the onions, and
the jalapeno until they are cooked and begin to show
black spots (15 to 20 minutes). Allow the vegetables
to cool until they can be handled.
Combine all the ingredients in a food processor
or blender, and process the mixture until it reaches
the desired consistence.
Cliff Note: For something a little different,
I add about 1/2 tsp of cumin.
Source: The Mexican Gourmet:
Authentic Ingredients and Traditional Recipes from
the Kitchens of Mexico
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