Source:

Bill Echols

Serves/Makes:2 cups

Ingredients

• 6 medium tomatoes
• olive oil
• 1 fresh red or green jalapeno pepper
• 1/2 cup (125 ml) diced Spanish onion
• 2 cloves garlic
• 2 tbsp (30 ml) chopped fresh cilantro
• 2 tbsp (30 ml) fresh lime juice (or vinegar)
• 2 tsp (10 ml) salt
• 1-1/2 tsp (7 ml) mesquite-flavored liquid smoke (optional)

Preparation

• Preheat a large cast iron skillet over medium-high heat.
• Remove stems from the tomatoes, then rub oil over each tomato.
• Put the tomatoes on the skillet, turning them every now and then.
• After about 5 minutes, add all the jalapeno to the skillet.
• Continue to turn the tomatoes and pepper periodically.
• When almost the entire surface of the pepper has charred black, remove them from the grill.
• The tomatoes will turn partially black. When the skin begins to come off they are done.
• Put the pepper and tomatoes on a platter and let them cool.
• When the tomatoes and pepper are cool enough to handle, remove most of the skin from the tomatoes and place them into a food processor.
• Place jalapeno into the food processor, including the stem ends.
• Discard the liquid remaining on the platter.
• Add remaining ingredients to the food processor and puree on high speed for 5 to 10 seconds or until the mixture has a smooth consistency.
• Place the salsa into a covered container and chill for several hours or overnight so that the flavors develop.

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