Salsa

By dlwelsh

Ingredients

• 6 medium tomatoes
• olive oil
• 10 Red Jalapenos Peppers can use green red is best
• 1/4 medium Spanish onion
• 2 cloves of garlic
• 2 Tablespoons chopped fresh cilantro
• 2 teaspoons salt
• 2 Tablespoons white vinegar
• 1 1/2 teaspoons mesquite flavored liquid smoke

Preparation

Step 1

preheat barbecue grill to high
rmove any stems from the tomatoes, then rub some ol over each tomato
place the tomatoes on the grill when its hot
after about 10 minutes place all the jalapenos onto the grill in about 10 minutes turn the tomatoes and peppers
when nearly the entire surface of the peppers has charred black , remove them from the grill
the tomatoes ill turn black partially but when the skins begins to come off they are done
put the peppers and tomatoes on a plate and let them coo
now remove most of the skin from the tomatoes and place them in a food processor pinch the stems off the ends of the peppers and place them into the processor as well do not include the liquid left on the plate toss that out
add the 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 the flavors develop

makes 2 cups