- 1 1/2 pounds ripe tomatoes (about 10 medium), preferably plum
- 2 to 3 fresh jalapeño chiles (1 to 1 1/2 ounces), stemmed – i used 3 but made 4 just in case
- Half of a small white onion (2 ounces), sliced 1/4 inch thick
- 4 garlic cloves, peeled
- 1/4 cup water- i read you can use chicken stock -but i skipped adding water
- 1/3 cup chopped fresh cilantro, loosely packed
- 1 generous teaspoon salt
- 1 1/2 teaspoons cider vinegar- i bought it but didn’t use it
- Heat the broiler.(IT DIDN’T SAY WHAT TEMP SO I USED THE MEDIUM BROILER SETTING) Lay the whole tomatoes and jalapeños out on a broiler pan or baking sheet. Set the pan 4 inches below the broiler and broil for about 6 minutes, until darkly roasted — even blackened in spots — on one side (the tomato skins will split and curl in places). With a pair of tongs, flip over the tomatoes and chiles and roast the other side for another 6 minutes or so. ( I HAD TO DO IT FOR ABOUT 10 MINS EACH SIDE) ***The goal is not simply to char the tomatoes and chiles, but to cook them through while developing nice, roasty flavors. Set aside to cool.
- Turn the oven to 425 degrees. Separate the onions (THE RECIPE DIDN’T CALL FOR USING EVOO SO I DIDN’T USE IT). On a similar pan or baking sheet, combine the onion and garlic. Roast in the oven, stirring carefully every couple of minutes, until the onions are beautifully browned and wilted (even have a touch of char on some of the edges) and the garlic is soft and browned in spots, about 15 minutes total.
- Cool to room temperature.
- Keep the skins on the tomatoes but cut out the “cores” where the stems were attached, working over your the processor so as not to waste any juices. In a food processor, pulse the jalapeños (no need to peel or seed them) with the onion and garlic until moderately finely chopped, scraping everything down with a spatula as needed to keep it all moving around. Scoop into a big bowl. Without washing the processor, coarsely puree the tomatoes — with all that juice that has accumulated around them — and add them to the bowl. Stir in enough water to give the salsa an easily spoonable consistency. Stir in the cilantro.
- Taste and season with salt and vinegar, remembering that this condiment should be a little fiesty in its seasoning. If you’re planning to use your salsa right away, simply pour it into a bowl and it’s ready, or refrigerate it covered and use within 5 days.