6 medium tomatoes
10 jalapenos (red is best)
1/4 of a medium Spanish onion
2 cloves garlic
2 T. chopped fresh cilantro
2 T. white vinegar
2 t. salt
1 1/2 t. mesquite-flavored liquid smoke
1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over each tomato. You
can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when itís hot. After about 10 minutes, place
all of the jalapenos onto the grill. In about 10 minutes you can turn the
tomatoes and the peppers. When almost the entire surface of the peppers has
charred black you can remove them from the grill. The tomatoes will turn
partially black, but when the skin begins to come off they are done. Put the
peppers and tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the skin from the
tomatoes and place them into a food processor. Pinch the stem end from each of
the peppers and place them into the food processor as well. Toss out the liquid
that remains on the plate.
5. Add the remaining ingredients to the food processor and puree on high speed
for 5-10 seconds or until the mixture has a smooth consistency.
6. Place the salsa into a covered container and chill for several hours or
overnight while the flavors develop.
Makes approximately 2 cups.
Note: I would add the jalapeno's one at a time and test it. I got a email
telling me this is very hot and she would recommend removing the seeds also from