Fire-Roasted Salsa

Ingredients

• 9 tomatoes
• 1 slice Spanish onion or vidalia onion (thick slice)
• 1 poblano pepper
• 2 jalapeno peppers
• 1 garlic clove
• 1 teaspoon kosher salt (approx.)
• fresh ground pepper
• 1 tablespoon cilantro (approx.)
• 1 lime, juice of
• olive oil

Directions

1. 1

   Cut tomatoes in half and dig out the seeds (using a spoon works well).

2. 2

   Secure the onion slice with two toothpicks pushed through the sides in toward the middle. Drizzle with olive oil and sprinkle with black pepper to taste.

3. 3

   Heat grill to high heat.

4. 4

   Place tomatoes, onion, and whole peppers on the grill, turning form time to time until tomatoes and peppers get a nice char (not burnt(!) but a bit of char).

5. 5

   Drain the excess liquid off the tomatoes.

6. 6

   Seed the peppers (but leave the charred skins -- they add a good smokey flavor).

7. 7

   Crush the garlic clove.

8. 8

   Add grilled vegetables, lime juice, crushed garlic, salt, and cilantro (to taste) to the workbowl of a food processor. Pulse until well salsa is well mixed and has the desired consistency.

9. 9

   It's good right out of the gate, but even better after the flavors marry for a few hours. Serve with chip or anything else you like salsa on!